meatballs

Kefta Meatball Tagine

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Ingredients:

  • 3-4 Eggs

  • 1tbsp Tomato paste

  • 2-3 Tomatoes grated

  • 1 Onion

  • 1tbsp Harissa

  • 3tbsp Olive oil

  • 1 cup Water

  • 1tbsp Kefta rub

  • Parsley

  • Cilantro

  • Salt

In a tagine, sweat some onions in olive oil on a light heat for about 15 min.

Meanwhile make the kefta

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  • 1lb Ground Meat

  • 2 tbsp Kefta Rub

  • 2 crushed Walnuts

  • 1 cup chopped Parsley

  • 1 cup chopped Cilantro

  • 1 Green Onion

  • 1/3 cup diced Onion

  • 2-3 Mint leaves

  • 1 Sage leaf

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  1. Mix the ingredients together and knead until the mixture resembles a dough ball.

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3. Make small little balls. Could make this ahead of time and let the kefta sit overnight.

4. Add the tomatoes, tomato paste, spices, herbs and let simmer for 10 min until a good thick sauce develops.

5. Add the kefta balls, cook for 5 min, add the eggs. Remove from heat once everything is cooked or until the eggs are to your liking.

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Serve with a nice crusty French bread or our personal favorite Batbout (homemade Moroccan Semolina flatbread).

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Kefta Shakshuka

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  • 1 lb ground beef chuck
  • ½ cup chopped cilantro, divided
  • 4 ½ teaspoons Villa Jerada Kefta Rub, divided
  • 1 teaspoon coarse sea salt, plus additional to taste
  • 1 small onion, grated on the large holes of box grater or finely minced
  • 3 tablespoons extra-virgin olive oil
  • 1 large ripe tomato, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon Villa Jerada Harissa
  • Freshly-ground black pepper, to taste
  • 1 cup water
  • 4 eggs
  • Whole cilantro leaves, to serve
  • Crusty bread or pita, to serve (optional)

First, make the kefta (meatballs): combine the beef, ¼ cup of the chopped cilantro, 2 ½ teaspoons of the kefta rub, 1 teaspoon salt and the onion in a medium bowl. Mix well to combine. (I think it’s easiest to mix with your hands.) Using your hands or a small scoop, shape the mixture into walnut-sized balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes. While the kefta are chilling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the tomato, tomato paste, remaining ¼ cup chopped cilantro, harissa, the remaining 2 teaspoons kefta rub, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add the kefta. Cover and cook until the meatballs are almost cooked through, about 10 minutes. Use a spoon to make an egg-sized hole in the shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired doneness, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. Scatter the whole cilantro leaves over the shakshuka and serve hot. Makes 4 servings.