Good evening, Raffies!
Today we are going to Morocco and we are making some scrumptious tajine.
We are making Kefta Tajine, which is a dish with meatballs and eggs.
The recipe is actually quite simple:
500g minced meat (lamb)
1 1/2 tbsp cumin
1 1/2 tbsp paprika
4 tbsp butter
2 tbsp olive oil
4 cloves of garlic, crushed
1 onion, chopped
1 tsp chile flakes
1/2 tsp ginger, ground
1/2 tsp saffron
1 bay leaf
1 can peeled tomatoes
1/2 c kalamata olives
fresh chopped parsley
Start by mixing the meat with 1 tbsp cumin and 1 tbsp paprika, salt and pepper. Form small balls and set them aside.
If you don’t have a tajine, you can use a skillet. So, heat up the oil and butter. Add the onion and the garlic and cook until soft (about 2 minutes). Now add the remaining paprika, cumin chile flakes, ginger, saffron and bay leaf. Stir well and cook for another 2 minutes. Add the tomatoes and leave them to cook until melted (about 10 minutes).
Place the meatballs into the sauce and cover with a lid. Cook for another 10 minutes. Crack the eggs on top and cook for approximately 8 minutes with a lid on. The egg whites have to be done and the yolks have to be still a bit runny. Place the kalamata olives on the sauce and decorate with the parsley.
We obviously paired it with some couscous and bread. Glorious!
I think that I could have loved this dish as a kid. It is so delicious with its meatballs and tomato sauce and egg on top.