Kefta and Egg Tagine

The first moroccan dish I ever ate

Kefta and egg tagine is actually the first Moroccan food I ever tried. At the time I didn’t really know what I was ordering, because the menu was in Spanish and Arabic. And then when I was actually in Morocco the French menu always just says “viande” which literally means “meat” in English. So I knew they were meatballs, but with what meat, I had no idea. I only recently looked it up and the word kefta really does just mean ground meat, meaning it could be lamb, beef, or even chicken or turkey, though its usually a mix of beef and lamb.

In Morocco, you can find kefta at any market, either seasoned or unseasoned, I usually opt for the seasoned. The recipe for seasoned kefta varies slightly from butcher to butcher but generally includes diced onion, paprika, cumin, salt, pepper, and fresh herbs like cilantro and parsley—plus any additional spices you want to add.

Kefta is a really versatile meat that is used in a lot of meals in Morocco. Not only is it used in this tagine, but it’s used in kebabs, grilled patties, or even spread onto a pita bread and grilled make a sandwich! Really anything you can think of using ground beef for, you can also use kefta.

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No tagine is complete without the actual tagine dish, but if you don’t have one a dutch oven or a wide pan with a lid will do the trick. The tagine pot is a pretty iconic part of moroccan cuisine and so many dishes here is cooked in it. I think Jordan and I will definitely find a way to get one in the States, especially since we eat so much tagine. Plus, most tagine recipes are incredibly easy to make. If you use a dutch oven for this recipe, I would leave a little crack in the lid while cooking, since traditional tanginess have a built in ventilation hole.

The tagine pot in question

How I made it :)

I started by slicing an onion into thin strips. I’ve been doing this a lot lately, and for this dish in particular, sliced onions work best—they soften and caramelize beautifully. Next, I minced some garlic.

I also had my trusty sous-chef Oliwia helping me in the kitchen, who kindly grated four tomatoes for this recipe. While you can find canned tomatoes in the grocery store, it is a lot harder to come by in the souk. And when you do find them, they’re usually pricier than just grabbing tomatoes and grating them yourself, plus the flavor is so much fresher!