I love oriental food and especially tajine! These traditionnal dishes are very easy, cheap and so tasty! And that’s why I proudly present you today my favourite receipe for tajine kefta with meat balls in tomato sauce, with eggs and couscous. Just like in Morocco…
Original moroccan Tajine Kefta recipe
A tajine is just a pot out of clay with a top coat. I bought a tajine in Agadir, but I soon switched it into a bigger clay pot with a higher edge for more sauce. The tajine always overspilled… the result is still delicious!
The problem with cooking in a clay pot, is time… not the time for preparation or cooking, the time it takes just to simmer… give it the time it needs and you’ll never be disappointed!
If you want a gluten-free alternative just use quinoa instead of couscous. The receipe itself is lactose-free and gluten-free!
Time needed: about 1h40min
about 15 min preparation
For 4 persons you’ll need:
-a clay pot, immerged in water for 15mion just before cooking
-2 garlic cloves
-1 tea spoon of fresh ginger, or 1/2 table spoon of ginger powder
-4 eggs (or more, as you wish. Ask your invitees how much eggs they want)
-salt and pepper
-1 tea spoon Ras el Hanout
-4 table spoons tomato paste
-1/2 tea spoon caraway powder
-1 knife point cinnamon
-1 tea spoon coriander powder
-2 table spoons sweet paprika
-100ml olive oil
-200ml water if you want some sauce. If you eat it only with white bread dont add water at all.
-c1 cup of Couscous (ca 200ml) with 2 cups of hot water
I had hald a paprika in my fridge so I added it also. Normally it doesn’t figure on the receipe…
First you mix your meat with salt, pepper and Ras El Hanout and you form little meatballs.
Then you cut your oignon and the tomatos in little cubes, smash the garlic cloves and put it with all of the spices in your pot. You can also add 1/2 tea spoon of Ras el Hanout if you like, it’s so good!
You add the olive oil and the water (if you want some more water in it) and only now you put it on the fire. But be careful! Only on the lowest power or the clay pot may crack!
I have a gas cooker and I put it on the smallest flame until the very end. It just have to simmer all the time. So you leave it for 40min…
After 40min you add the meatballs and leave it again for another 30min.
After this you add the eggs directly in the sauce. Now you have 6min more minutes until serving, I prefer when the yellow of the egg is still liquid…
In the meantime you can mix the hot water with the couscous and let it well up (no additional heat!)
You’re done! Now serve and enjoy 🙂
The day after you can heat it up again in a classic iron pot on lowest heat for 10min, add again some egges and let it simmer for 6 more minutes before enjoying it again. So delicious!