Peggy Markel's Moroccan Kefta Recipe

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In addition to being a contributor to intothesoup.com, Peggy Markel run awesome Culinary Adventures all over the world. So try her great Member's Only recipe and check out her website at www.peggymarkel.com.

 

Ingredients

  • 1 lb ground beef
  • 1 lb lamb
  • 2 t ground ginger
  • 2 t cumin
  • a pinch of cayenne, or to taste
  • 2 t black pepper
  • 1 t salt
  • 2  lbs tomatoes (grated)
  • 1 T tomato confit (tomato paste)
  • 2 T extra virgin olive oil
  • pinch salt & pepper
  • 1 whole red onion
  • 2-3 cloves garlic (optional)
  • bunch of cilantro (chopped)
  • bunch of parsley (chopped)
  • eggs (optional)

 

Mix meat with ginger, cumin, black pepper & salt in a large bowl until well combined. Form small  2” in diameter balls with your hands, set aside.

Chop or grate red onion and saute in olive oil in tagine until transparent.

Once onions are slightly cooked, add the grated tomatoes, tomato paste, salt & pepper. Cover and simmer another 5- 10 minutes.

Add the meatballs, and let them simmer in the sauce until tender. 5 –10 minutes.  Add the mixture of chopped cilantro and parsley to the top of the tagine just 2 minutes before serving.

 Variation: Can also crack whole eggs on top of the meatballs and cook for 5 minutes.  Add a pinch of salt, pepper and cumin.

 

To see Peggy Markel's many Culinary Adventures: Connecting Cuisine Culture & Lifestyle

Click Here To View our Featured Culinary Trip: Tuscany – La Cucina al Focolare – Cooking by the Fireside

About Peggy Markel

Peggy Markel is the Owner and Operator of Peggy Markel's Culinary Adventures. In 1993, she started The Ligurian School of Poetic Cooking (1993–2000), with Angelo Cabani, master chef and proprietor of Locanda Miranda in Tellaro, a small village on the Italian Riviera. For the past 17 years Peggy has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. “For me, a connection to real food is a connection to life." Peggy's journeys help people explore the cuisines of Tuscany, Sicily, Morocco, Almafi, and India.

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