Traditional Moroccan dish in the city of Rabat: Kefta Bel Harch | Flavors of Morocco

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier, while vegetable oil is cost-effective.

cumin

💰Cheaper: caraway seeds

Caraway seeds can mimic the flavor of cumin at a lower cost.

cayenne pepper

💰Cheaper: red pepper flakes

Red pepper flakes provide similar heat and flavor.

Peel and rinse the yellow onion, then grate it.

Place half of the grated onion in the tagine.

Add the remaining grated onion to a plate with ground beef.

Season the ground beef with salt, ground coriander, ginger, turmeric, ground cinnamon, and black pepper.

Add oil (3 tablespoons of olive oil and 2 tablespoons of vegetable oil) and a teaspoon of fermented butter to the tagine.

Add saffron threads and stir to combine.

Rinse 3 to 4 tablespoons of short-grain white rice and add it to the ground beef.

Mix the rice with the ground beef.

Add an egg to the ground beef to bind it together.

Shape the ground beef mixture into large-sized meatballs.

Arrange the meatballs in the tagine.

Sauté the remaining grated onions on low heat.

Add water around the sides of the tagine, avoiding direct contact with the meatballs.

Cover the tagine and cook over medium heat until the sauce thickens and the rice pops out of the meatballs.

Turn off the heat and decorate the tagine with fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary