Moroccan · Main
Kefta Mkaouara
- Intermediate
- 50 min
- roughly 2 of 4 for cost
Leads with fresh herbs arguing happily on top, an earthy, grounding base, opening aromatic and staying there.
Ingredients
- 500g ground beef or lamb, kneaded with grated onion, cumin, paprika, parsley, cilantro
- Sauce: 800g tomatoes, garlic, 1 tsp paprika, ½ tsp cumin, pinch cayenne
- 4 eggs
- Bread, always bread
Equipment
Tagine · Grater / zester
The skills inside
Allergen screen
Found: gluten · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Roll small marble-size kefta.
- Simmer the tomato sauce 15 min until thick; drop kefta straight in raw; 15 min more. 15 min
- Crack eggs into the bubbling sauce; cover 5 min to just-set. 5 min
- Serve in the tagine or pan; eat with bread only, no cutlery.
At the Table
- The Pour
- Syrah or Grenache/GSM
- Also Right
- Malbec
- From the Taps
- Porter
- Zero-Proof
- Pomegranate spritz
Lamb’s sweet grass-fat wants structure: tannin from Cabernet, smoke-echo from Rioja’s oak, or Syrah’s pepper for the spiced routes.
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