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| As much as I would love a true tagine, I'd have to store it in someone else's NYC kitchen |
Not too long ago, I published a recipe
for Moroccan Meatballs that was a huge hit.
People wrote about how much they loved the flavors and the simplicity of
making the dish. I am pleased to say that
today’s recipe will add to your Moroccan repertoire with another easy-to-make
meal. This time, I used ground lamb and
a host of spices all of which are pantry staples that you likely have on hand. The cherry-sized meatballs are cooked in a
tomato sauce to which another handful of spices are added. Then the whole thing cooks away until you add
fresh eggs, which poach on top of the dish.
In Morocco, the meal would be made in a tagine, the cone shaped casserole so characteristic of North
Africa. The dish would then be placed in
the center of the dinner table and the diners would scoop out the kefta and
sauce and eggs with pieces of bread. As
wonderfully communal as that idea sounds, lacking a tagine, I used a big
covered sauté pan. That pretty ruled out
its going on our dining room table. But
it certainly didn’t make my Kefta any
less delicious.
