Moroccan Kefta And Eggs Tagine With Tomatoes Onions And Olives Food

MOROCCAN KEFTA AND EGGS TAGINE WITH TOMATOES, ONIONS AND OLIVES

Steps:

• Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.
• Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.
• Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed.
• Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.
• Pour the eggs directly over the tomato sauce and meatballs. Break the yolks, and allow the eggs to simmer in the sauce until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.
• Dust the top of the cooked eggs with cumin and salt to taste, garnish with the chopped cilantro, and serve.

MOROCCAN MEATBALLS -- TAGINE KEFTA

Steps:

• Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
• Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
• After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
• Place the meatballs in the sauce.
• Do not stir but just let them sit on top of the sauce.
• Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
• Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
• If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
• To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

MOHAMMED'S TAGINE KEFTA

Steps:

• Heat the oil in a tagine. If you do not have a tagine you can also use a large covered frying pan or casserole pot.
• Put in the onion, garlic and parsley as well as the paprika, salt and pepper. Stir and cover, leaving to saute over a low heat while you prepare the meatballs.
• Add the cumin to the meat, which helps it stay together. Mix well and form into either meatballs or flat patties.
• After about five minutes you can add the tomatoes to the pot and continue to simmer.
• Stir and add a bit of cold water if necessary as the tomatoes cook down and develop into a nice sauce. This should take at least 10 minutes, don't rush it.
• When you have a good sauce, put the meat patties on top of the sauce and cover.
• If you want to add the hot pepper you can lay it on top at this point as well.
• Cover and let bubble away for another 10 minutes or until the beef is cooked, adding a bit of water if necessary.
• Once the meat is cooked crack the eggs on top and let cook for another couple minutes, covered, until the eggs are done.
• Serve hot with lots of bread to soak up the sauce.

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)

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.