BUS STATION KEFTA WITH EGG AND TOMATO
This dish is very popular in bus and train stations around the middle east, would make a great informal brunch or supper dish. From Modern Moroccan by Ghillie Basan
Provided by lindseylcw
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed.
- Lift the mixture into your hand and slap it down into the bowl several times.
- Take a small amount of mixture and shape it into a small ball about the size of a walnut, repeat with the remaining mixture to make about 12 balls.
- Heat the olive oil with the butter in a large heavy fry pan and fry meat balls until nicely browned, turning occasionally so they cook evenly.
- Stir in the tomatoes, sugar, ras el hanout and most of the coriander. Bring to the boil, cook for a few mins to reduce the sauce and roll the balls in the sauce. Season to taste with salt and pepper.
- Make room for the remaining eggs in the pan and crack them into spaces between the meatballs.
- Cover the pan, reduce the heat and cook for about 3 mins or until the eggs are just set.
- Sprinkle with the remaining coriander and serve in the pan.
Nutrition Facts : Calories 454.2, Fat 26.9, SaturatedFat 8.7, Cholesterol 298.9, Sodium 261.8, Carbohydrate 24.4, Fiber 4.1, Sugar 10.1, Protein 29
KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)
Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread.
Provided by littleturtle
Categories Stew
Time 35m
Yield 35 meatballs, 4 serving(s)
Number Of Ingredients 19
Steps:
- Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
- In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
- Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
- Pour the eggs in in a stream over everything.
- Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
- Serve warm over couscous, sprinkled with cumin or black pepper if desired.
MOROCCAN KEFTA TAGINE
Steps:
- Gather the ingredients.
- Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
- Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
- Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
- Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
- Gather the ingredients.
- Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
- Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
- Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
- Cook for about 30 to 40 minutes, or until the sauce is thick.
- Add the eggs to the tagine without breaking the yolks.
- Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
- If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.
Nutrition Facts : Calories 619 kcal, Carbohydrate 18 g, Cholesterol 287 mg, Fiber 5 g, Protein 41 g, SaturatedFat 12 g, Sodium 1518 mg, Sugar 9 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
KEFTA TAJINE WITH TOMATOES AND EGGS RECIPE
Provided by TeeSquared
Number Of Ingredients 16
Steps:
- Form kefta into 1" balls and sauté in oil in a large skillet until well browned. Set aside. Add all other ingredients except eggs and simmer, uncovered, 30 minutes, or until the sauce has reduced to a thick gravy. Add the meatballs to the sauce and continue to cook 10 to 15 minutes until heated through. Note: at this point you can load it all into a tajine and finish in the oven at 350 degrees, or over low heat on top of the stove. Break eggs into the sauce one by one. Cover and cook until eggs are poached. In the oven this will take about 10 minutes. Serve with the bread and stay in your zone!
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- In a large bowl, combine the beef and lamb, along with the onion, garlic, paprika, cumin, salt, pepper, hot pepper, parsley and cilantro. Knead the mixture to evenly incorporate all of the spices and flavorings. Form the mixture into 1-inch meatballs. Cover and refrigerate until ready to cook; the meatballs can be made up to 1 day in advance.
- In a large tagine or deep skillet, combine the tomatoes, paprika, cumin, salt, hot pepper, parsley, cilantro, garlic and olive oil. Cover and bring to a simmer over medium heat, then reduce the heat to medium-low and cook for 30 minutes to marry the flavors, stirring occasionally.
- Add the water and space the meatballs evenly in the tagine and continue to cook over medium heat, stirring occasionally, until the tomato sauce is thickened, about 20 minutes.
- Five minutes before finishing the sauce, break the eggs over the meatballs and sauce, cover and cook until the white of the egg is solid and the yolks are partially cooked. Serve the meal directly from the tagine with bread on the side.
KEFTA TAGINE WITH EGGS IN TOMATO SAUCE {KEFTA MKAWRA ...
In your tajine add 2-3 tbsp olive oil and 1/2 onion minced finely. Place the tajine on the stovetop on medium heat, using a diffuser if you have …
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Reviews 14Servings 4Cuisine MoroccanCategory Moroccan Food
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KEFTA, TOMATO AND EGG TAGINE - EAT BURN SLEEP
Kefta, Tomato And Egg Tagine Add to Favourites list. Green List 40 min 4 servings. Nutrition. 326 Kcal. 20g Fat. 10g Carbs. 7g Net Carbs. 6g Sugars. …
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KEFTA, TOMATO AND EGG TAGINE RECIPE - FOOD REPUBLIC
Add the tomatoes, cumin, and cinnamon and season generously with salt and pepper. Add a little water, stir and cook for 5 minutes. Return the …
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KEFTA MEATBALLS TAJINE WITH EGGS - THE PETIT GOURMET
Dilute the tomato paste in the water and add it to the cooking pan. Cover the pan and let the it come to a boil. Let the meat cook for 30 minutes. When the meat is cooked, add …
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- Mix all the meat ingredients together and mix well. Let marinate for a couple of hours at least. Roll the meat into small meat balls.
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Moroccan Kefta Tagine with olives and poached eggs. Mint tea is the perfect accompaniment. Photo: Marco Mayer | Bigstock.com. Moroccan tradition is to gather round …
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4.8/5 (37)Total Time 1 hr 10 minsCategory Main CourseCalories 560 per serving
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4.8/5 (37)Total Time 1 hr 10 minsCategory Main CourseCalories 560 per serving
- Combine the ground meat with the onion, herbs and spices. Use your hands to knead the mixture for a minute or two until the seasoning is evenly distributed.
- Peel, seed and chop the tomatoes. Set aside. (Or, if the tomatoes are very soft, cut them in half crosswise, remove the seeds, and then grate the flesh to a pulp; discard the skin.)
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- In a medium bowl, combine ground meat, grated onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and cilantro. Use your hands to roll the mixture into 3/4 inch round meatballs.
- Drizzle olive oil or ghee over bottom of tagine or deep skillet with tight fitting lid over medium heat. A diffuser is needed for clay tagines. Add the sliced onion and cook until soft. Sprinkle with minced garlic and place meatballs in a mostly single layer over onions. Cook, gently stirring occasionally, until brown on sides.
- Pour in enough tomatoes to mostly cover the meatballs. Add the cumin, paprika, cinnamon, hot paprika, and gently stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes.
- Remove cover, crack eggs into separate areas among the meatballs, and sprinkle with parsley, cilantro, salt, and pepper. Cover again and cook until eggs are barely set, 7-10 minutes.
MOROCCAN KEFTA MEATBALL TAGINE WITH TOMATO AND EGG
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023 - TAJINE OF KEFTA WITH EGGS - COOKING WITH ALIA
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KEFTA TAJINE WITH TOMATOES AND EGGS RECIPES
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KEFTA - MENU - LE TAJINE - SAN CARLOS
Okay, small portions of food for being on the pricier end. Pretty small place but modern and clean looking decor. Looked like a nice date spot for a lot of couples. I had the kefta kebab dish and it came with a small chopped salad, a serving of saffron rice, and 4 kefta kebabs -- while the food was good, it does err on the really salty side.
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KEFTA - A MEATBALL TAJINE WITH TOMATO AND EGGS ...
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World of Food Recipe Sunday, May 1, 2016. Moroccan Kefta and Eggs Tagine with Tomatoes, Onions and Olives INGREDIENTS--- For the Kefta Meatballs ---225 g (8 oz.) ground beef or lamb; 1/2 teaspoon salt, or to taste; 1/2 teaspoon cinnamon ; 1/2 teaspoon cumin; 1/8 teaspoon black pepper, or to taste--- For the Eggs ---1 large onion, finely chopped; 3 tablespoons olive …
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KEFTA TAGINE WITH TOMATOES AND EGGS RECIPE | EAT YOUR BOOKS
Kefta tagine with tomatoes and eggs from The Food of Morocco by Paula Wolfert. Shopping List; Ingredients; Notes (1) Reviews (0) ground cayenne pepper; cilantro; ground cinnamon; crème fraîche; ground cumin; ground ginger; nutmeg; red onions; sweet paprika ; parsley; sun-dried tomatoes; tomatoes; canned tomatoes; ground lamb; eggs; Where’s the full recipe - …
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BUS STATION KEFTA WITH EGG AND TOMATO RECIPES
Kefta, Tomato And Egg Tagine Add to Favourites list. Green List 40 min 4 servings. Nutrition. 326 Kcal. 20g Fat. 10g Carbs. 7g Net Carbs. 6g Sugars. 32g … From eatburnsleep.com Estimated Reading Time 1 min. See details. KEFTA, TOMATO AND EGG TAGINE RECIPE - FOOD REPUBLIC. 2012-10-27 · Heat the olive oil in a large frying pan over a medium heat …
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MOROCCAN FOOD - KEFTA AND TOMATO SAUCE TAJINE RECIPE
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KEFTA TAGINE WITH TOMATOES AND EGGS. Moroccan cuisine is a unique blend of middle eastern and African cuisine. Moroccan cuisine features lamb, beef and an aromatic blend of spices; which most commonly include cinnamon, cumin, ginger, turmeric and others. I selected Moroccan cuisine and a recipe for Kefta tagine with tomato and eggs. This recipe was from …
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KEFTA TOMATO & MEATBALL TAGINE RECIPE – ZAMOURI SPICES
Ingredients3 tbsp olive oil 4 medium- eggs salt and pepper to taste a small handful fresh coriander leaves, coarsely chopped, for garnish For the meatballs 1 pound ground beef 2 tbsp finely chopped parsley 2 tsp Kefta Spice 1 tsp salt pepper to taste For the sauce 1 medium onion, finely chopped 2 pounds ripe tomatoes, skinned, seeded and chopped, or 2 - 14oz cans …
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