The tagine is probably the most common dish in Morocco and there are many different types. There are with vegetables, chicken, fish … with olives and even sometimes with fries !

We had the chance to watch the preparation of The Kefta tagine  with eggs in the family of Seifallah. His uncle Ayachi cooked for us this traditional recipe here:

For 4 servings :

– 500g minced meat Kefta (purchased in a halal butcher)
– 4 cloves of garlic
– 500g tomato sauce
– 1 teaspoon of ginger
– 1 teaspoon ground coriander
– 4 eggs
– Chilli
– Oil
– Salt and pepper

1) In a tagine plate (or a pan) put 5 tablespoons of oil and heat it. Add the ginger, the coriander, the chilli and a little of salt and pepper.

2) Cut the garlic into small parts and put it in the oil. Pour the tomato sauce, stir and cook over low heat for 10 minutes.

3) Meanwhile shape Kefta into small balls, then put them on tomato sauce. Cover and cook for 20 minutes.

4) When the meatballs are cooked, add the egg and break the yolk (do not over mix). Once the eggs are cooked you can remove the dish from the fire.

And here it is ready to be served! To be sure to find the taste of the real Moroccan tagine, the cook advised us not to wash our hands to prepare 😉

Also if you want to enjoy it in the Moroccan way, forget knives and forks and pick directly in the dish with bread !

You turn to taste !

Thank again to Saifallah and his family for their great hospitality!