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Tajine of Kefta and eggs

Tajine of Kefta and eggs
Tajine of Kefta and eggs


1 kg of minced meat

    1 / L tomato coulis

2 onion chopped

2 tbsp. tomato paste

1 Cuil. cumin 

1 Cuil. Paprika coffee

1/2 tbsp cinnamon

1 tbsp. coffee ginger

1 Saffron pinch

1/2 teaspoon of olive oil

4 eggs

1 bunch of finely chopped coriander

1 tbsp. Ras el hanout coffee machine

Salt and pepper


The kefta tajine Mkaouara (Mkawra) is a Moroccan dish traditionally prepared tajine dish. These small meatballs of beef or lamb are simmered in a spicy tomato sauce, then the eggs are added at the last minute of cooking. It is served in the same dish. Accompanied by Moroccan crusty bread. If you do not have a tajine, you can use a deep pan with an airtight lid. You can mix with the meatballs a small handful of rice.

Preparation of kefta tajine recipe

In a large salad bowl, mix the minced meat, half of the coriander, cumin, paprika, cinnamon, ginger, saffron, salt, and pepper. Knead well with your hand. Shape with dumplings of the same size. Put the oil in a tajine dish, failing which you can use a simple stew, add the onions, and fry. Add tomato chunks and ras el hanout. Simmer 5 minutes.

Arrange Kefta meatballs harmoniously in the tajine, decorate with a little coriander and simmer over very low heat for 15 minutes. The meatballs must be tender, please water them regularly when cooking with the cooking sauce.


Open the tajine once the sauce is smooth, break the eggs. Cover again and simmer on high heat.

Tajine of Kefta and eggs

Serve hot.

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