Kefta/Kofta Tagine with Poached Eggs! Moroccan Street Food!

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: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than dried chickpeas.

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers similar heat with a different flavor profile.

Chop 1 large onion, 4 cloves of garlic, and a small bunch of parsley using a chopper until finely chopped.

In a bowl, combine 1 pound of ground lamb and 1 pound of ground beef with the chopped vegetables.

Add 1 teaspoon of dry mint, 1 tablespoon of razelle hanut, 1 teaspoon of Alpo pepper, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 tablespoon of sea salt, and 1 teaspoon of freshly ground black pepper to the meat mixture.

Mix the meat mixture thoroughly until well combined and aromatic.

Form the mixture into meatballs about the size of a walnut, approximately 1 tablespoon each.

Chop 3 bell peppers (red, orange, yellow) into small cubes and set aside.

Chop 4 Roma tomatoes into small cubes and set aside, or use organic diced tomatoes from a jar.

In a tajine, add 2 cups of water, 2 bay leaves, 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, and 2 dry chili peppers, and bring to a boil.

Once boiling, gently add the meatballs using a slotted spoon to maintain their shape and cook for about 5 minutes.

Remove the meatballs from the liquid and strain the liquid to remove the seeds.

In the strained liquid, add 2 tablespoons of butter and 1 cup of tomato sauce or tomato puree, and mix well.

Add the chopped bell peppers, chopped tomatoes, and chopped parsley to the sauce mixture and season with salt and pepper.

Cover the tajine and cook on low heat for about 1 hour, allowing the sauce to simmer and flavors to meld.

After 1 hour, crack 6 eggs into the sauce to poach them.

Serve the dish by placing kefta and a poached egg in a mini pita pocket, garnished with fresh mint or parsley and sprinkled with sumach.

Cooking Techniques

Equipment Needed

Spice Level: