KEFTA TAGINE WITH TOMATOES AND EGGS

We prepared a recipe for kefta tagine with tomato and eggs from the Paula Wolfert, Food of Morocco cookbook. Our final reflections on this project are as follows.

The most interesting thing I learned was that kefta is a type of meatball, and that tagines can be prepared in a regular frying pan.

My classmates loved the dish, and especially enjoyed the blend of spices, which included cinnamon, paprika and cumin.

My overall rating of this dish would be excellent. Finding the ingredients was easy, but preparing the dish was a little more complex; I wouldn’t recommend it to beginner cooks. However, the dish was enjoyed by everyone, and it would be great for entertaining, served along side couscous or flatbread.

استمتع

(“Enjoy” in Arabic)