Kefta Tagine - Meatballs in a spicy tomato stew
Couscous Tfaya - Couscous topped with a caramelized onion and raisin sauce
Spicy Beets
Kefta Tagine
Kefta
1.5 pounds ground beef
1 pound ground lamb
1 cup breadcrumbs
4 garlic cloves, crushed
1/2 cup flat parsley, chopped
2 eggs
1/2 cup pine nuts
1/2 cup raisins
2 tbsp Ras el Hanout (spice mix)
1 tsp salt
Soak raisins in warm water until softened, then drain. Mix together ingredients and form in to golf-ball sized spheres. Dredge lightly in flour and fry in butter in a stock pot or dutch oven. Once crispy all around, remove from heat and keep warm.
Tagine
1 yellow onion, diced
4 cloves garlic, crushed
2 28 oz cans of diced tomatoes
1 cup of water
1/2 cup of flat parsley, chopped
2 tbsp Ras el Hanout
Salt and pepper to taste
(Not called for but I added 1/2 cup of red wine and a cup of chicken stock instead of water)
Fry onions in remaining butter, about 10 minutes. Add garlic and saute additional 5 minutes. Add in spices and salt and fry until paste is formed. Add tomatoes and water (wine/stock) and bring to a boil. Return kefta back to pot. Bring to a boil, then lower heat, cover and simmer for 30 minutes.
Couscous with Tfaya
3 cups couscous (I used broken wheat berries instead, and I liked it better than couscous!)
6 cups water
1/2 tsp salt
Olive oil
In a large pot add the couscous, water, salt and oil, mix well. Bring to boil, reduce heat to medium low, cover and simmer for 20-30 minutes
Tfaya
3 yellow onions, sliced
5 tbsp sugar or honey
1 cup water
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground pepper
1 tsp turmeric
1/2 cup raisins, soaked in water then drained
1/2 tsp salt
4 tbsp butter for frying
Melt butter over medium heat in sauce pot. Add onions and gently fry until translucent. Add spice mix, raisins, water and sugar. Simmer for 20-30 minutes, allowing mixture to reduce. Remove from heat and set aside.
Spicy beets
2 pounds beets, greens removed, halved and sliced thinly
1 red onion, sliced
4 garlic cloves, crushed
chili peppers (I used 5 Thai chilis), sliced
1 tbsp turmeric
1/2 tsp salt
1/2 tsp black pepper
4 tbsp butter
Melt butter in a sauce pot. Add onions and gently fry for 7-10 minutes. Add garlic and chilis and fry additional 5 minutes. Add beets and fry for 5-10 minutes. Add turmeric, salt and pepper, cover and steam over medium heat, stirring occasionally for 15-20 minutes.
End products!
These recipes were awesome, and I would really like to try some other recipes of Moroccan origin. The caramelized onion sauce was unbelievable, and I found some recipes using a variation as a braising sauce for meats. Totally down with that idea.. The beets were really good as well, if I had added one more Thai chili the pot probably would have ignited spontaneously, those little suckers are incredibly hot. The meatballs were also tasty, and I think if I could do them over again I would have altered the seasoning ratios and added fresh mint.
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