KEFTA TAGINE WITH TOMATOES AND EGGS

The most interesting thing I found from this cookbook was that Moroccan cuisine is a blend of Middle Eastern and North African cuisine.

The cookbook gives you recipes for all of the basic spice blends, and even teaches you how to make fermented lemons which are a common ingredient.

The recipes are traditional Moroccan recipes, but have been slightly modified to be adapted to the modern north American kitchen.

This recipe can be made with ground beef or ground lamb, and it’s very important to include either suet or crème fraiche to keep the kefta balls moist; otherwise they turn out quite dry.