Kefta Tagine

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: grate the onion for the kefta, finely chop the parsley, finely chop the onion for the sauce, mince the garlic, and grate or very finely chop the tomatoes. This mise en place keeps the tagine moving quickly and helps you stay within the time limit.

   60 g small onion, finely grated15 g flat-leaf parsley, finely chopped80 g medium onion, finely chopped2 garlic cloves, minced400 g ripe tomatoes, grated or very finely chopped5 g flat-leaf parsley, chopped
2. 2

   Make the kefta: in a bowl, combine the ground beef, grated onion, parsley, cumin, paprika, cinnamon, salt, and black pepper. Mix just until evenly combined; overmixing will make the meatballs dense. Shape into 12 small oval meatballs or walnut-sized balls.

   300 g ground beef (15% fat)60 g small onion, finely grated15 g flat-leaf parsley, finely chopped1 tsp ground cumin1 tsp sweet paprika1/4 tsp ground cinnamon3/4 tsp fine salt1/4 tsp black pepper
3. 3

   Heat the olive oil in a tagine base or medium skillet with a lid over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant so it does not burn.

   15 ml olive oil80 g medium onion, finely chopped2 garlic cloves, minced
4. 4

   Add the tomatoes, tomato paste, cumin, paprika, cinnamon, salt, black pepper, and water. Stir well, bring to a lively simmer, then reduce to medium-low and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and loses its raw tomato taste.

   400 g ripe tomatoes, grated or very finely chopped15 g tomato paste1 tsp ground cumin1 tsp sweet paprika1/4 tsp ground cinnamon1/2 tsp fine salt1/4 tsp black pepper80 ml water
5. 5

   Nestle the kefta gently into the simmering sauce in a single layer. Cover and cook for 8 minutes, then uncover, turn the meatballs carefully, and cook for 4-5 minutes more. The kefta should be fully cooked, firm, and reach at least 71°C in the center.

   300 g ground beef (15% fat)60 g small onion, finely grated15 g flat-leaf parsley, finely chopped1 tsp ground cumin1 tsp sweet paprika1/4 tsp ground cinnamon3/4 tsp fine salt1/4 tsp black pepper
6. 6

   Make two small wells in the sauce between the kefta and crack in the eggs. Cover and cook on low for 3-5 minutes, until the whites are just set and the yolks are still soft, or longer if you prefer firmer yolks. Avoid boiling hard at this stage so the eggs stay tender.

   2 eggs
7. 7

   Sprinkle with the remaining parsley and serve immediately straight from the tagine or pan. Spoon plenty of sauce over each portion.

   5 g flat-leaf parsley, chopped

Origin & History

Kefta tagine is a classic Moroccan home dish in which spiced minced meat is simmered in a well-seasoned tomato sauce, often with eggs cracked in at the end. It is especially associated with everyday family cooking, where modest ingredients are transformed through careful seasoning and slow, gentle cooking.