Tagine Kefta bil Zaytoun (Moroccan Meatball Tagine with Olives and Preserved Lemon)

🧂 Ingredients

• 600 g Ground beef(80/20 lean-to-fat ratio is ideal for flavor and tenderness.)
• 200 g Green olives(Pitted green olives such as Picholine or Cerignola. Rinse them if they are very salty.)
• 1 Preserved lemon(Rinse well, discard the pulp, and finely chop the rind. If unavailable, use the zest of 1 lemon plus 1/4 teaspoon salt.)
• 4 medium Tomatoes(Ripe, fresh tomatoes, finely chopped or pulsed in a food processor. Alternatively, use 1 can (400g) of crushed tomatoes.)
• 1/2 cup Cilantro(Fresh, finely chopped.)
• 1/2 cup Parsley(Fresh, finely chopped. Flat-leaf (Italian) parsley is preferred.)
• 1 medium Onion(Finely chopped.)
• 3 cloves Garlic(Minced.)
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Sweet paprika
• 1/4 teaspoon Cayenne pepper(Or to taste, for a touch of heat.)
• 1 teaspoon Salt(Adjust to taste, especially considering the saltiness of olives and preserved lemon.)
• 1/2 teaspoon Black pepper(Freshly ground.)
• 1/2 cup Water or Broth(Vegetable or chicken broth can be used for extra flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the Kefta Mixture: In a medium bowl, combine the ground beef, half of the chopped cilantro and parsley (reserve the other half for the sauce), cumin, coriander, paprika, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined; do not overmix, as this can make the meatballs tough. Cover and refrigerate while you prepare the sauce.

   ⏱️ 10 minutes
2. 2

   Start the Tomato Sauce: Heat the olive oil in a tagine base, Dutch oven, or heavy-bottomed pot over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
3. 3

   Build the Sauce Base: Stir in the chopped tomatoes (or crushed tomatoes), the remaining chopped cilantro and parsley, the chopped preserved lemon rind, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour in the water or broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook gently for about 10 minutes to allow the flavors to meld.

   ⏱️ 10 minutes
4. 4

   Form and Add Kefta: While the sauce simmers, gently roll the chilled kefta mixture into small meatballs, about 1-1.5 inches in diameter. Carefully place the meatballs into the simmering tomato sauce, ensuring they are mostly submerged. Do not stir vigorously at this stage.

   ⏱️ 5 minutes
5. 5

   Add Olives and Simmer: Scatter the green olives over and around the meatballs. Cover the tagine or pot. Let the tagine simmer gently over low heat (around 150°C / 300°F if using an oven, or lowest setting on stovetop) for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. The meatballs should feel firm to the touch and register an internal temperature of 71°C (160°F).

   ⏱️ 25 minutes
6. 6

   Rest and Serve: Once cooked, remove the tagine from the heat and let it rest, covered, for 5 minutes. This allows the flavors to settle. Taste and adjust seasoning if necessary. Serve hot, traditionally with crusty bread (khobz) for dipping into the rich sauce.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a richer sauce, you can add a tablespoon of tomato paste along with the tomatoes in Step 3.
• ✓Ensure the meatballs are not packed too tightly, allowing them to cook evenly in the sauce.
• ✓The preserved lemon adds a unique salty, tangy, and slightly fermented flavor. If you can't find it, the zest of one lemon plus a pinch of salt is a substitute, but the flavor will be different.
• ✓Serve this tagine with couscous or crusty bread to soak up the delicious sauce.

🔄 Variations

• Add a beaten egg or two on top of the simmering tagine during the last 5-10 minutes of cooking for a 'Kefta bil Beid' (Kefta with Eggs) variation.
• Increase the amount of preserved lemon or add a squeeze of fresh lemon juice at the end for a brighter, tangier flavor.
• Add a pinch of saffron threads to the sauce for added aroma and color.

🥗 Nutrition

Per serving