Jul 23, 2012

Tajine\Tagine Kefta 'Mchermel or Meatballs with Herbs and Lemon\Lime

This is the best Meatball recipe that I have ever eaten.  The sauce is awesome. There isn't really much more to say other than give this one a try and I am sure this will be your new favorite meatball recipe.  


1/2 onion, chopped
2-3 garlic cloves minced
2 TBS Italtan parsley
1/3 cup of plain bread crumbs
1 egg
1 lb ground beef or lamb
1/2 tsp cumin
1/2 tsp paprika
salt/pepper to taste

Put the onion, garlic, and parsley in a food processor or small chopper and process until finely chopped.  You can leave in the processor or put in a large mixing bowl.  Next, add the meat, spices, and egg.  Mix thoroughly.  Shape the mixture into small balls about the size of a walnut.  Place on a large plate or platter.  Cover.

The Sauce:

2 TBS olive oil
1 tbs ghee or smen, optional
1/2 tsp paprik
1/2 tsp turmeric
1/2 tsp cumin
2 dashes of cinnamon
1/8 tsp cayenne or red chili pepper
salt/pepper to taste
2 TBS Italian parsley, chopped, plus some for decoration
2 TBS cilantro, chopped
2TBS lemon or lime juice (I prefer lime)
1/2 preserved lemon, optional
1 chicken bouillon cube
1 cup of water

In the bottom of the tajine add the olive oil and the onion, parsley, and cilantro.  Let it simmer for a minute or two.  Then add the spices and the bouillon cube.  Simmer for about 5 minutes.  Then add the water and bring to a boil.  Slowly and gently add the meatballs.  Cover and simmer for about 30 minutes, then uncover to reduce the sauce, for about 15 minutes.  Serve with crispy bread or khobz.  Enjoy!

Cooks Note:  You can also serve this over rice or couscous.