Time: 110 minutes
Preparation: 30 minutes
Cooking: 80 min
Yield: 4 servings
Ingredients:
1 lb ground beef or lamb (or a combination of both)
2 medium onions, very finely chopped (optional)
1 small green pepper, finely chopped (optional)
3 1/2 teaspoons paprika
2 1/2 teaspoons cumin
2 1/2 teaspoons salt
1/2 teaspoon ground cinnamon (optional)
3/4 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper (optional)
1/4 cup chopped fresh parsley, plus 3 tablespoons for sauce
1/4 cup chopped fresh cilantro, plus 3 tablespoons for sauce
2 pounds fresh ripe tomatoes
1 bay leaf (optional)
3 to 5 cloves of pressed garlic
1/3 cup olive oil
1 or 2 chili peppers (optional)
3 or 4 eggs (optional)
Instructions:
In a bowl, mix together the kofta ingredients: ground beef or lamb, one medium chopped onion, green pepper, 1 to 2 teaspoons of paprika, 1 tablespoon and 1 teaspoon of cumin, 1 teaspoon of parsley, and chopped fresh coriander.
Using your hands, knead the spices and herbs into the meat mixture, then shape it into small balls about the size of large cherries, roughly 3/4 inch in diameter.
Add the meatballs (and chili pepper if desired) to the tomato sauce, along with a bit of water—about 1/4 cup should suffice—and cover the pan.
Cook for 30 to 40 minutes, or until the sauce thickens. Carefully add the eggs to the meatballs, ensuring the yolks remain intact.
Cover and cook for an additional 7 to 10 minutes, or until the egg whites are set but the yolks are still slightly runny.
If you like, garnish with fresh parsley or cilantro and serve immediately. Traditionally, Kefta Mkaouara is enjoyed straight from the cooking dish, with crusty Moroccan bread for scooping up the meatballs.