Tagine of Kofta and Eggs

Name: Tagine of Kofta and Eggs
Cuisine: Moroccan
Ingredients: 3 tablespoons finely chopped parsley; 1 tablespoon finely chopped fresh mint or 1 teaspoon dried crushed mint; 750 g (1½ lb) lamb or beef, minced; 6 eggs; ½ teaspoon dried sweet marjoram; Pinch of cayenne pepper; ¼ teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon ground allspice; 2 tablespoons butter; Salt

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

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

Ingredients

750 g (1½ lb) lamb or beef, minced
3 tablespoons finely chopped

Africa
Morocco
Main course
Stew
Mediterranean
Gluten-free

Method

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.

Break the e