Entree: Morocco – Casablanca & Atlantic Coast – كفتة مكاورة ➤ Kefta Mkaouara (Spiced ground-meat patties cooked in a tomato sauce and finished with baked eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef or lamb (or a 50/50 mix)
- 1 small onion, finely grated (about 1/2 cup (120 ml) or 2 7/8 oz (80 g)), divided
- 2 cloves (0.21 oz (6 g)) garlic, minced, divided
- 1/2 cup (30 g) fresh parsley, finely chopped
- 1/2 cup (30 g) fresh cilantro, finely chopped
- 1 large egg (about 1 3/4 oz (50 g)) beaten (for meat mixture)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground ginger
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, plus extra if needed
- 1 can 14 oz (400 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) ras el hanout or additional ground cumin (optional)
- 4 large eggs (about 7 oz (200 g) total)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Salt and pepper to taste

Show original ingredient measurements

- 1 lb (454 g) ground beef or lamb (or a 50/50 mix)
- 1 small onion, finely grated (about 1/2 cup or 80 g), divided
- 2 cloves (6 g) garlic, minced, divided
- 1/2 cup (30 g) fresh parsley, finely chopped
- 1/2 cup (30 g) fresh cilantro, finely chopped
- 1 large egg (about 50 g) beaten (for meat mixture)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground ginger
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil, plus extra if needed
- 1 can 14 oz (400 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) ras el hanout or additional ground cumin (optional)
- 4 large eggs (about 200 g total)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the ground meat, half of the grated onion, 1 clove minced garlic, chopped parsley, chopped cilantro, beaten egg, cumin, paprika, cinnamon, ginger, salt, and pepper; mix gently until just combined.
2. Shape the mixture into small oval patties or meatballs about 1 1/4–1 1/2 inches (3–4 cm) across; you should have about 12–16 pieces.
3. Heat 1 tbsp (15 ml) olive oil in a large skillet or shallow tagine over medium-high heat; brown the kefta on both sides in batches, 2–3 minutes per side, then remove and set aside (they will finish cooking in the sauce).
4. In the same pan add remaining 1 tbsp (15 ml) olive oil and the remaining grated onion and 1 clove garlic; cook over medium heat until softened, about 4–5 minutes.
5. Stir in crushed tomatoes, tomato paste, sugar, and ras el hanout (if using); bring to a gentle simmer and adjust salt and pepper. Simmer 5–8 minutes to meld flavors.
6. Nestle the browned kefta into the simmering tomato sauce in a single layer. Spoon sauce over the meat and simmer gently 8–10 minutes until meat is cooked through.
7. Make four small wells in the sauce and crack one egg into each well. Cover the pan and cook over low heat 5–8 minutes until egg whites are set but yolks remain slightly runny, or cook longer to preference.
8. Garnish with chopped cilantro or parsley and serve directly from the pan with crusty bread or couscous.

1. In a large bowl combine the ground meat, half of the grated onion, 1 clove minced garlic, chopped parsley, chopped cilantro, beaten egg, cumin, paprika, cinnamon, ginger, salt, and pepper; mix gently until just combined.
2. Shape the mixture into small oval patties or meatballs about 1 1/4–1 1/2 inches (3–4 cm) across; you should have about 12–16 pieces.
3. Heat 1 tbsp olive oil in a large skillet or shallow tagine over medium-high heat; brown the kefta on both sides in batches, 2–3 minutes per side, then remove and set aside (they will finish cooking in the sauce).
4. In the same pan add remaining 1 tbsp olive oil and the remaining grated onion and 1 clove garlic; cook over medium heat until softened, about 4–5 minutes.
5. Stir in crushed tomatoes, tomato paste, sugar, and ras el hanout (if using); bring to a gentle simmer and adjust salt and pepper. Simmer 5–8 minutes to meld flavors.
6. Nestle the browned kefta into the simmering tomato sauce in a single layer. Spoon sauce over the meat and simmer gently 8–10 minutes until meat is cooked through.
7. Make four small wells in the sauce and crack one egg into each well. Cover the pan and cook over low heat 5–8 minutes until egg whites are set but yolks remain slightly runny, or cook longer to preference.
8. Garnish with chopped cilantro or parsley and serve directly from the pan with crusty bread or couscous.