Beef Tagine | Learn How To Make Moroccan Kefta Mkaorua | Another WayneBite Video

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and works well for cooking.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach is often cheaper and can add a different flavor.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and can be pureed at home.

Soak the tagine in water for 24 hours, then dry it and place it in a cold oven set to 300 degrees for 2 hours to re-season.

Remove the tagine from the oven and let it cool.

In a mixing bowl, combine 1 pound of ground beef with 3 tablespoons of parsley, 3 tablespoons of cilantro, 1.5 teaspoons of paprika, 1.5 teaspoons of cumin, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of turmeric, and 0.25 teaspoon of cinnamon.

Mix the ingredients thoroughly to combine.

Form the mixture into small meatballs using a scooper, about a tablespoon in size.

Set the meatballs aside once formed.

Heat the tagine on a diffuser and add 0.25 cup of olive oil once hot.

Add 1 small finely chopped onion and 1 finely chopped green pepper to the tagine and sauté for about 5 minutes.

Add 4 finely minced cloves of garlic to the sautéed vegetables and stir.

Add 2 pounds of peeled and seeded tomatoes to the mixture and stir to combine.

Add 2 tablespoons of cilantro, 2 tablespoons of parsley, 1.5 teaspoons of paprika, 1.5 teaspoons of cumin, 1 teaspoon of salt, 0.5 teaspoon of pepper, and 1 finely chopped serrano pepper to the sauce.

Mix all the ingredients in the tagine and add 2 bay leaves.

Cover the tagine and bring the sauce to a simmer, cooking for about 30 minutes without lifting the lid.

After 25 minutes, stir the sauce and add 0.5 cup of warm water if needed to maintain a liquid consistency.

Blend the sauce smooth using an immersion blender after removing the bay leaves.

Carefully place the meatballs into the sauce, ensuring they are submerged.

Cover the tagine and cook the meatballs for an additional 15 minutes.

After 15 minutes, check the dish and stir gently to avoid breaking the meatballs.

Optionally, top with 4 eggs to poach and add green olives before serving, but the creator chose not to do this.

Garnish with cilantro before serving.

Serve the dish directly from the tagine with Moroccan bread or sourdough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens