Uploaded February 2024 | Updated September 2026, 1 week ago
Moroccan Kefta Tagine is the genius combination of Shakshuka and Spiced Kofta meatballs. It’s packed with Umami and Meaty flavours and has loads of great textures that will blow your mind. If you’re a fan of shakshuka or kofta, this is a must try dish.
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MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.
Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.
Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.
Donate and learn more here: cookforpalestine.com
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Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here payhip.com/b/hMV0y
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☕ Or buy us a coffee ko-fi.com/MiddleEats
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Kefta:
500g mince lamb or beef
1 small onion (100g grated)
10g chopped parsley
10g chopped coriander
2 garlic cloves
1 tsp salt
1 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
1/2 tbsp olive oil
1. Grate 1 small onion, keeping the juice and mince the garlic.
2. Add all ingredients to a large bowl and knead the meat until sticky.
3. Portion into small meatball and roll into ball.
Shakshuka
4 tomatoes (grated 400g)
1 onion
20g tomato paste
1 cup water
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp black pepper
1 tbsp olive oil
5g chopped parsley
5g chopped coriander
3-4 eggs
1. Grate the tomatoes.
2. In a saute pan, heat the oil on medium high heat. Add the onions and cook until translucent.
3. Add the tomato paste and cook off for a minute or two.
4. Add the grated tomatoes and water. Simmer for 15 minutes then add the spices, herbs and meatballs.
5. Cover the pot and cook for another 10 minutes, turning the meatballs half way through.
6. Once thickened form a well in the sauce to place each of the eggs.
7. Break an egg into each of the wells, sprinkle some salt and pepper then cover and cook for 3 minutes for runny yolks.
8. Garnish with fresh chopped herbs and serve with crusty bread.
Moroccan Kefta Tagine is the genius combination of Shakshuka and Spiced Kofta meatballs. It’s packed with Umami and Meaty flavours and has loads of great textures that will blow your mind. If you’re a fan of shakshuka or kofta, this is a must try dish.
___
MiddleEats are partnering with #CookForPalestine to raise awareness and funds using the universal language of food - a language loved and understood by all. As part of the campaign, the global community is invited to take part in #CookForPalestine by cooking, baking and sharing Palestinian-inspired dishes whilst raising funds for our friends at Choose Love's relief efforts in Gaza.
Choose Love is working with a number of local partners, and allocating funds based on the most immediate needs. They are currently working with Palestine Children’s Relief Fund, Medial Aid for Palestinians and Anera in Gaza to ensure the rapidly evolving needs on the ground are met in the most effective way.
Choose Love, Inc. is a 501(c)(3) charitable non-profit organization.
Donate and learn more here: cookforpalestine.com
___
There is no place for hate in this community. Anyone commenting anti-palestinian, antisemetic or anti-arab hate will be banned
___
Grab our new e-book today & learn how to cook the most delicious Middle Eastern meals. Get your copy here payhip.com/b/hMV0y
🧆 Join our Patreon and come hang out with us on our discord server patreon.com/MiddleEats
☕ Or buy us a coffee ko-fi.com/MiddleEats
___
Kefta:
500g mince lamb or beef
1 small onion (100g grated)
10g chopped parsley
10g chopped coriander
2 garlic cloves
1 tsp salt
1 tsp paprika
1/2 tsp cumin
1/2 tsp black pepper
1/2 tbsp olive oil
1. Grate 1 small onion, keeping the juice and mince the garlic.
2. Add all ingredients to a large bowl and knead the meat until sticky.
3. Portion into small meatball and roll into ball.
Shakshuka
4 tomatoes (grated 400g)
1 onion
20g tomato paste
1 cup water
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cumin
1/4 tsp black pepper
1 tbsp olive oil
5g chopped parsley
5g chopped coriander
3-4 eggs
1. Grate the tomatoes.
2. In a saute pan, heat the oil on medium high heat. Add the onions and cook until translucent.
3. Add the tomato paste and cook off for a minute or two.
4. Add the grated tomatoes and water. Simmer for 15 minutes then add the spices, herbs and meatballs.
5. Cover the pot and cook for another 10 minutes, turning the meatballs half way through.
6. Once thickened form a well in the sauce to place each of the eggs.
7. Break an egg into each of the wells, sprinkle some salt and pepper then cover and cook for 3 minutes for runny yolks.
8. Garnish with fresh chopped herbs and serve with crusty bread.
