Moroccan Kefta Tagine of meatballs without eggs, Bulgar wheat and Moroccan Zaalouk Recipe

March 19, 2013

Exotic, spicy flavours…that is today’s dish!

A mixed dish which brings together tagine meatballs and 2 sides: Bulgar wheat and a lovely “Zaalouk” cream!

Moroccan Kefta Tagine of meatballs without eggs.

Warning: you should prepare it using a tagine pot, but I do not own one, so I cooked with more traditional “pots”.

Pre-heat the oven to 200 C.

Mix together in a food processor:

• 2 cloves of garlic
• half chopped onion
• half tsp paprika
• half tsp cumin
• half  tsp salt
• half tsp coriander
• half tsp cardamom
• half tsp red chilli flakes
• 1 tsp of brown sugar
• 1 tbsp of olive oil
• 1 pinch of cinnamon

When ready, mix together the above mixed ingredients with half kg of ground beef. Using some flour in your hands, roll the meatballs. Grease a baking tray with some olive oil, then lay the meatballs in it. Leave it aside for a moment.

Now prepare the sauce. In a food processor, mix together:

• 6 medium ripe tomatoes or a tomato can
• 1 tsp oregano
• 1 tbsp red wine
• 1 tsp sugar
• 2 cloves of garlic
• 1/4 tsp cumin
• half tsp salt
• a pinch of parsley

At the end, pour the sauce over the meatballs and spread it evenly. Place the baking tray in the oven and cook for 1 hour.

Moroccan Zaalouk Recipe.

Cut in two parts (lengthwise) 2 aubergines. Place them on a baking tray and roast for 30 min in the oven.
In the meanwhile, cook in a saucepan for 10 min:

1 canned tomatoes
3 garlic cloves
1 tsp paprika
1 tsp parsley
1 tsp cumin
2 pinches of salt
a pinch of cayenne pepper
1 tbsp olive oil
1 tbsp lemon juice
3 tbsp water

When the aubergine is ready, let it cool, then chop it:

Add it to the sauce.

With a similar tool as the one in the picture, try to mash the aubergine and mix it with the other ingredients.
Cook for 5 minutes, then serve it with the meatballs and a few spoons of boiled Bulgar wheat!

If you have any question, just let me know!

Enjoy!!!!!!!!!!!

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