Morrocan cooking is one my my favorite types of cooking. I love the exotic blend of ethnic flavors that combine into this style of food. The diversity of flavors come from Arab, Moorish, Middle Eastern, Mediterranean, African, and Jewish influences. When creating a Morrocan dish, typical spices would include cumin, cinnamon, turmeric, ginger, pepper, paprika, anis and mint.
Perhaps the most common symbol of Morrocan cooking is the tagine, or tajine. A tagine traditionally is a stew-like dish made in a clay pot with a conical top. This pot came to also be known as a tagine.
Tagines are typically used to slowly simmer meats and vegetables, which often are served over couscous. The shape of the tagine creates a self-basting vessel that guarantees that the meats cooked will stay moist throughout the cooking process.
One of the first dishes that I made after I first purchased my tagine was a Kefta Tagine, or a Morrocan Meatball Stew. It convinced me that the purchase wasn’t a waste of money, and I have since gone on to use this pot, and this style of cooking often.
Kefta Tagine:
For the Kefta (meatballs)
1 pound ground lamb or beef
2 tablespoons chopped parsley
1 tablespoon chopped fresh coriander
1/2 teaspoon ground cumin
1/2 cup onion, peeled and finely chopped
1/4 teaspoon cayenne pepper
Salt to taste
2 tablespoons olive oil for pan-frying
For the sauce
2 cloves garlic, peeled and chopped
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded, and chopped
1 small bunch parsley, chopped
2 pounds tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt or to taste
Combine the ingredients for the meatballs. Shape the meat mixture into 1-inch balls. Heat your tagine, or any heavy casserole-style pan and add the olive oil. Brown the meatballs well in the oil, in batches if necessary, then remove. Leave the oil in the pot. Cover the meatballs and set aside.
To the reserved oil, add the garlic, onion, and bell pepper. Saute the vegetables until the onion turns translucent. Add all the remaining ingredients for the sauce and simmer, covered, 30 minutes, or until the sauce cooks down to a thick gravy.
Return the meatballs to the sauce. Simmer, uncovered, for 10 minutes. Serve at once directly from the pot.
