Coriander, cumin, paprika and cinnamon are but just a few of the staple ingredients you’ll find in the Moroccan dada’s pantry. The cuisine is earthy, fragrant and complex, redolent of rich spices, chiles, onions and garlic - punctuated with bright bursts of citrus, cilantro and mint. To me, it is both straightforward and mysterious at the same time. I think that’s what I love most about it. And, that’s why I decided to make the second quarter of my Meatball Week all about Kefta Meatballs in Moroccan-Spiced Tomato Sauce.
My source for this dish came from Paula Wolfert’s The Food of Morocco, considered by many to be the definitive work on Moroccan cuisine. With a lifetime spent immersed in Moroccan food and culture, Wolfert’s name has become synonymous with it. And, luckily for the rest of us, she loves to share her enthusiasm.
The original dish is a tagine, which is a slow-cooked stew named for the pot that it is traditionally cooked in. Wolfert’s kefta tagine features little lamb meatballs simmered in a cumin and paprika-laced tomato sauce. Before serving, eggs are draped on top of the stew and poached. Oh my! I had to fight myself not to chuck the whole meatball plan and just make the recipe as written! But, I’m hopelessly devoted to you, dear readers, and I could not leave you “meatball-less”. So, here we go… read more >>