Kefta Mkaouara

Nutrition · per serving

Steps

1. 1

   Prepare the kefta mixture: in a bowl, combine the ground beef, finely grated onion, chopped coriander, cumin, paprika, ground coriander, salt, and black pepper. Mix just until evenly combined, then roll into 12 to 14 small meatballs, about the size of a walnut. Avoid overmixing so the kefta stays tender.

   300 g ground beef60 g onion, finely grated10 g fresh coriander, finely chopped1 tsp ground cumin1 tsp sweet paprika1/2 tsp ground coriander3/4 tsp salt1/4 tsp black pepper
2. 2

   Heat the olive oil in a wide frying pan or shallow sauté pan over medium heat. Add the chopped garlic and cook for 30 seconds until fragrant but not browned. Stir in the tomatoes, tomato paste, cumin, paprika, salt, black pepper, and water.

   20 ml olive oil2 cloves garlic, finely chopped400 g tomatoes, grated or finely chopped15 g tomato paste1/2 tsp ground cumin1 tsp sweet paprika1/2 tsp salt1/4 tsp black pepper80 ml water
3. 3

   Simmer the sauce for 5 to 6 minutes, stirring occasionally, until slightly thickened and no longer watery. The oil should begin to separate lightly at the edges, which is a good sign the tomato base is cooked.

4. 4

   Nestle the meatballs into the simmering sauce in a single layer. Cover and cook over medium-low heat for 8 to 10 minutes, gently shaking the pan once or twice so they cook evenly without breaking. The kefta should be fully cooked and firm, with no pink remaining in the centre.

5. 5

   Crack the eggs directly over the sauce between the meatballs. Cover again and cook for 2 to 4 minutes, until the whites are just set and the yolks are still runny, or longer if you prefer firmer eggs.

   2 eggs
6. 6

   Scatter over the chopped coriander and serve immediately, preferably straight from the pan with bread for dipping.

   5 g fresh coriander, chopped

Origin & History

Kefta Mkaouara is a beloved Moroccan home-style dish of spiced meatballs cooked in a bright tomato sauce, often finished with eggs. It is commonly prepared in a tagine, but everyday stovetop pans are also widely used, especially for quick family meals.