Art curator Zet Havenga loves exotic places and food. She is the curator at the B Gallery in Klerksdorp and hopes to visit Morocco one day. Traditionally this famous Moroccan dish is prepared in a tagine but a deep wide skillet or Dutch oven will also work. Eggs are often added to the dish at the end of cooking. They’re allowed to poach until the whites set.
KEFTA MKAOUARA - CHERRY SIZED MEATBALLS IN A TOMATO SAUCE
By Zet Havenga
Traditionally this famous Moroccan dish is prepared in a tagine which lends earthy flavor but a deep wide skillet or Dutch oven will also work. Eggs are often added to the dish at the end of cooking. They're allowed to poach until the whites set.
Ingredients
Sauce:
• 2 kg ripe tomatoes
• 1 onion, finely chopped
• 1½ t paprika
• 1½ t cumin
• 1½ t salt
• ¼ t black pepper
• 3 tablespoons oregano, chopped
• ½ green pepper (optional)
• 2-5 garlic gloves pressed
• 100 ml olive oil
• 1 bay leaf
Kefta Meatballs:
• 1 kg mince
• 1 onion, finely chopped
• 1 small green pepper, finely chopped
• 1-2 t paprika
• 1 t cumin • 1 t salt
• ½ t ground cinnamon • ¼t black pepper
• ¼ t cayenne pepper • ¼ cup fresh parsley
• ¼ cup fresh coriander • ½ chillis (optional)
• ¼ cup water • 2 eggs (optional)
Method:
Start cooking the tomato sauce. Cut the tomatoes in half, seed and grate them. Mix with spoon and simmer over medium heat. Put in all the ingredients and allow the sauce to simmer for at least 15-20 minutes before adding the meatballs.
Making the meatballs:
• Use your hands to knead all the ingredients. Make cherry sized meatballs.
• Put your meatballs into the sauce, ¼ cup water is sufficient.
• Cover meatballs and cook for 30-40 minutes.
• Garnish with fresh parsley and serve immediately.
• Kefta is traditionally served with Moroccan bread for scooping up the meatballs, but it is delicious with basmati rice or cous-cous as well.
