Tagine of Kofta and Eggs

Preparation info
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By Claudia Roden

Published 1986

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A Moroccan dish which may have been inspired by the medieval ones of meat and eggs described by al-Baghdadi.


  • 750 g ( lb) lamb or beef, minced
  • 3 tablespoons finely chopped


Combine the meat with the herbs and spices, add salt to taste and knead well to a smooth paste. Roll into marble-sized balls. Sauté in butter in a large, deep frying pan, shaking the pan to colour them all over. Cover them with water, add a pinch of salt, and simmer for about 20 minutes, or until the meat balls are very tender and the liquid reduced.

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