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Tagine kefta

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Adjust Servings:
Tomato tagine
2 tablespoon Olive oil
2 garlic cloves crushed or finely chopped
1 can peeled tomatoes (400gr/14 oz.)
10g Flat leaf parsley finely chopped
10g coriander finely chopped
1 teaspoon ground cumin
paprika paprika
½ teaspoon salt or more to taste
½ teaspoon sugar
¼ teaspoon ground black pepper
Lightly pickled onions
2 spring onions stalks removed) or shallots, finely sliced
1 tablespoon white wine vinegar
½ teaspoon sugar
½ teaspoon salt
Kefta meatballs
400g minced beef lamb or a mix of lamb and beef also works), 10 – 15% fat
1 medium (100g) onion grated
10g flat leaf parsley finely chopped
10g coriander finely chopped
A handful of fresh mint leaves, finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
Pinch cayenne pepper

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Tagine kefta

  • Spicy


  • 1 hour
  • Serves 4
  • Medium


  • Tomato tagine

  • Lightly pickled onions

  • Kefta meatballs



The onset of the school season fills me with joy, and in celebration, we’re preparing a classic and comforting dish known as “tagine dial kefta bil matecha.” But this time, we’re giving it a modern twist in 2023 by incorporating additional ingredients like pickled onions and a zesty jalapeño yogurt sauce. These extra components do require a bit more effort, but they elevate the tagine to an even more enticing level!

Tagine dial kefta bil matecha can be translated as “kefta with tomato sauce tagine.” This recipe closely resembles shakshuka, except it doesn’t include eggs. In fact, Moroccans often like to add eggs towards the end of this recipe, so feel free to do so if you prefer! If you opt to include eggs, reduce the amount of kefta meatballs by half and use four eggs. For a vegetarian version, simply omit the kefta and poach the eggs in the sauce once it’s ready.

This dish can be enjoyed for brunch, lunch, or dinner, making it quite versatile. It’s also a delightful recipe to prepare, and I enjoy involving my daughters, letting them have a hand in making the meatballs. Lastly, and most importantly, remember to serve plenty of bread on the side to soak up all that delicious sauce!



Place a large frying pan (or a large saucepan) over a high heat and stir in the olive oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar, and pepper. Bring to the boil, then cover the pan, reduce the heat to low and leave to simmer gently, stirring every now and then, for about 45 minutes until the mixture becomes a thick sauce. If it looks like the sauce is too dry at any point during the cooking process, add a couple of tablespoons of water.


While the tomato sauce is simmering you can prepare the lightly pickled spring onions, kefta meatball, you can also make them in advance and keep them in the fridge until ready to use.


Place all the lightly pickled spring onions in a small mixing bowl and use a spoon to mix all the ingredients together. Cover with cling film and place in the fridge.


Place all the kefta ingredients in a large bowl, then use your hands or a large spoon to mix them together. Shape the kefta mixture into meatballs 2.5cm in diameter (about a large tablespoon of kefta), then cover with clingfilm and keep in the fridge until ready to use.


Once the sauce is ready, add in the meatballs, re-cover the pan again and cook for about 10 to 12 minutes or until they’ve turned brown and are cooked through.

The Moroccan Chef

The owner of themoroccanfood.com is a passionate individual with a deep love for Moroccan cuisine. Hailing from Morocco, this dedicated individual created the website as a platform to share the vibrant flavors and diverse dishes of Moroccan culinary heritage with a global audience.

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