Kefta Mkaouara (Moroccan spiced meatballs in tomato sauce)
- Serves 4
Call them keftas, koftas or meatballs, who doesn’t love balls of flavored minced meat swimming tangy tomato sauce… Even better, when the meatballs and the sauce are both beautifully flavored with aromatic spices. Yes, I am talking about Kefta Mkaouara - the one Moroccan dish that I go back to time and time again.
Although traditionally made with minced lamb or beef, I have also tried this recipe with plant-based mince which works beautifully too - the secret here is in the spices. Do try the different versions, as each kind of mince will flavor the sauce differently - my favorite is definitely lamb. You may need to add more water to the sauce if using plant-based mince as it often contains starch.
In Morocco, this spiced dish is generally cooked in a clay pot called Tajine, with a thick flat base and a tall conical shaped lid used to circulate steam within. You can, however, use a heavy-base casserole, or wok as an alternative.
A few things to remember about the cooking process,
Use good-quality fresh tomatoes - they are the base of this dish and will define the final outcome. Deseed and grate them into a purée, as shown in the video below. If you are not able to find good tomatoes, then quality tomato passata also works.
I have added pomegranate molasses to the sauce which is not traditional, but does impart a beautiful sweetness to it. Pomegranate molasses is easily available in Turkish stores in the UK, on Amazon in the US, in the baking isle at Mustafa in Singapore, and on Taobao if you are in China. It is an optional ingredient, but if you do end up buying it, it has great use in many middle-eastern dishes, and makes a delicious addition to salad dressings too.
Make sure there is not too much liquid left in the pan at the end; you should be left with a thick, luscious sauce. If not, increase the heat and reduce the sauce further until it reaches the desired consistency.
Finally, I love serving my Tajine with Arabic bread or any crusty bread for that matter. Although not traditional in Morocco, Tajines can also be served with fine ground couscous tossed with some cinnamon and raisins, if you want to add a little variety to your meals.
I hope you do give this wonderful dish a try, along with our Chicken Tajine with Lemon and Olives (recipe here). As always, leave any questions or feedback you may have in comments. Happy Cooking!
Kefta Mkaouara (Moroccan spiced meatballs in tomato sauce) Recipe Video
Ingredients
900g fresh, ripe tomatoes OR 500g tomato passata - best to use tomato passata in Singapore (mixed with 200ml water in case you use plant-based mince in this recipe as it often contains thickeners)
200g or 2 medium onions, chopped very fine
1-2 bird’s eye chilies, optional
1/2 cup chopped fresh Italian/English parsley
1/2 cup chopped fresh coriander leaves
5 cloves garlic, minced
1/3 cup olive oil
1-2 bay leaves
450g fatty minced beef or lamb (or a combination of the two) or plant-based mince
1/2 green bell pepper or 1 large green chili pepper, seeded and finely chopped
2 1/2 teaspoons paprika
2 1/2 teaspoons cumin
2 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
3/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons pomegranate molasses, optional - available at Mustafa
1/4 cup water, if needed
3-4 eggs
Pide or bread loaf of your choice, to serve
Recipes
1. Cut tomatoes in half, and deseed them. Next, using a box grater, grate tomatoes into a purée. Alternatively, use good-quality tinned passata. (Best to use Passata in Singapore)
2. In the base of a tajine or a heavy base wok, place 125g finely chopped onion, chilies, 1/4 cup chopped parsley, 1/4 cup chopped coriander, tomatoes, garlic, 1 1/2 teaspoons paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, olive oil, and bay leaf - stir well. Bring to the boil, cover, reduce heat to low and simmer for at least 20 minutes.
3. In the meantime, in a large bowl place mince of your choice and 1 teaspoon salt – stir in one direction using a large spoon until meat is sticky (You may add a few tablespoons of water at this point for juicier meatballs). Next, add chopped pepper, 75g chopped onion, 1 teaspoon paprika, 1 teaspoon cumin, ground cinnamon, 1/4 teaspoon black pepper, cayenne pepper, 1/4 cup chopped parsley and 1/4 cup chopped coriander leaves. Stir until well combined.
4. Using wet hands, scoop small portions of the mixture, and prepare meatballs about the size of large cherries - set aside.
5. Once the sauce has been simmering for about 20 minutes, add pomegranate molasses - stir well. Add 1/4 cup water if the sauce looks too thick - stir well.
6. Gently place the meatballs on top of the sauce, cover and cook for another 30-40 minutes.
7. Once the meatballs are done and the sauce is thick, top with a few eggs. Cover and simmer for another 5 minutes until the yolks are partially set.
8. Garnish with chopped parsley and serve hot with crusty bread of your choice.