A tagine, or tajine (a Berber dish named after the pot itself), is a slow-cooked stew that is baked and served in an terra cotta dish with a conical lid. More common to Tunisia, Algeria and Morocco, tagine cooking has also become quite popular in western culture in recent years.
- Kefta (meatballs):
- 500 grams minced lamb or minced beef
- 4 tablespoons breadcrumbs
- ½ beaten egg
- 3 teaspoons of ras el hanout (=Moroccan herbal mixture)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons fresh parsley and fresh cilantro (chopped)
- pepperand salt to add taste
- 2 onions
- 4 cloves of garlic
- knob of butter
- 1 pack sieved tomatoes and 1 can peeled tomatoes
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- 2 bay leaves
- 1-2 tablespoons sugar
- Pepper and salt
- ½ red pepper without seeds
- two eggs
- Bowl 2x
- Cutting board
- Oven dish
- Wash your hands before you start
- Start with the kefta. Put the meat/lamb in a bowl. Add all ingredients and mix it together.
- Make meatballs out of the mixture.
- Peel the onions and the garlic. Chop it all fine. Melt the butter in a pan or tagine. Add the turmeric and cinnamon.
- Add the sieved tomatoes and the peeled tomatoes and mix it together.
- All the rest of the ingredients and bring the sauce to a simmer over low heat. Allow the sauce to simmer gently, at least 15 minutes.
- Put the meatballs into the sauce. Cover the pan and stew the meatballs over low heat. If the sauce gets to thick, add a splash of water.
- Add the eggs to the tagine without breaking the yolks and place the pan into the oven for 5 minutes at 200 C.
- Always wash your hands if you are going to prepare food.
- Be careful with sharp knives and hot water.
- Prepared couscous has to go in the fridge or the freezer within two hours.
- In the fridge the couscous has a shelf life of two days.
- Contains: egg, gluten
- May contain: celery