Kefta Mkaouara (Moroccan spiced meatballs in tomato sauce)
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,
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
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.Click here for more details.
Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.