Kefta Tagine: A Recipe for North African Stew

The word tagine can refer to either North African stew or the cookware used to create this cuisine. Traditionally, the cookware is placed over hot coals to simmer savory meals made from a variety of spiced vegetables and meats such as beef, lamb, and fish.

Tagines are a common item in North Africa, and though they can be more difficult to find in other parts of the world, international markets often carry them. Novice chefs may prefer metal or ceramic tagines to more temperamental earthenware versions.

But you don’t have to own a tagine to enjoy the fragrances and flavors of North Africa with this recipe. You can make it in a simple frying pan.

Of course, you might enjoy the process of cooking kefta, or meatballs, the traditional Moroccan way!

Kefta Tagine Recipe

Serves 4

• 2 tablespoons olive or vegetable oil 
• 2 onions, grated/chopped
• 6-8 tomatoes, grated/chopped
• 3 cloves garlic, minced
• 1 ½ teaspoon cumin
• 1 tablespoon paprika
• 1 lb. ground meat of your choice
• 1¼ teaspoon salt
• 1 teaspoon hot red pepper
• 3 eggs

Directions

Pour oil into a frying pan and heat to medium.

Add onions, tomatoes, and garlic to the pan along with the paprika, 1 teaspoon salt, ½ teaspoon hot red pepper, and 1 teaspoon of cumin.

Cover and cook until the onions are a little soft, about 10 minutes.

In a small bowl, mix the ground meat with the remaining ½ teaspoon cumin, ¼ teaspoon salt, and ½ teaspoon hot red pepper.

Make marble-sized meatballs and drop them into the tomato mixture. Cover and cook until the meatballs are cooked through, 10-15 minutes.

Crack eggs over the meatballs and cook for a few more minutes until the whites set.

Serve over couscous or with flatbread.

Note:

If you choose to prepare this dish using a tagine, you can usually cook on your stovetop. If you have an oven-only tagine, preheat your oven to the appropriate temperature (about 350 degrees, although you should check the directions that come with your cookware) and follow the recipe using your covered tagine on the bottom rack.