Kefta Meatballs and Eggs
This dish is flavorful and spicy and is most enjoyable when eaten with your hands and some bread.
2.2 lbs ground meat (we used camel meat but beef is a good substitution)
2 tsp of Moroccan “7 spices”- a blend of cumin, paprika, ground pepper, coriander, saffron, cinnamon,
4 tomatoes (1lb)
Small amount of olive oil or butter, for frying.
Mix the ground meat with the 7 spices and chopped parsley. Roll the meat into small balls.
Grate tomatoes into a wide and shallow pan or pot (Fatiha used a tagine). Mix in generous amounts each of black pepper, cumin, ground ginger, and paprika.
Bring the tomato mixture with some oil/butter to a boil for 10 minutes. Drop the meatballs in. Cover, cook for about 20 minutes. Close to the end, crack the eggs over the dish and allow the eggs to cook just enough.
Bring the whole pan to the table. Pass out flatbread (we used a Moroccan round loaf with plenty of soft crust) to allow people to eat the meatballs with their hands and the bread. No silverware!
Enjoy with a Moroccan salad (tomatoes, small red onions, olive oil, spices) and plenty of mint tea. (Mint tea: green tea, a generous bunch of fresh mint leaves, and plenty of sugar.)
Fatiha rolls balls of camel kefta
Fatiha cooks kefta in the tagine