Ingredients

Kefta:

• 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
• 1 medium onion, grated
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon pepper
• 1/4 teaspoon hot paprika (or 1/8 teaspoon ground hot pepper)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh coriander (cilantro)

Tomato Sauce:

• 2 lbs. (about 1 kg) fresh, ripe tomatoes

• 1 medium onion, grated (optional)

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons cumin

• 1 1/2 teaspoons salt

• 1/2 teaspoon hot paprika or 1/4 teaspoon ground hot pepper

• 3 tablespoons finely chopped fresh parsley

• 3 tablespoons finely chopped fresh coriander (cilantro)

• 3 cloves garlic, pressed

• 1/3 cup olive oil

• 3 or 4 eggs (optional)

Preparation

Start Cooking the Tomato Sauce

Cut the tomatoes in half, seed them and grate them.

Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)

Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs.

Make the Kefta Meatballs

Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.

Add the meatballs to the tomato sauce, along with a little water – 1/4 cup (60 ml) is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.

Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.

Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.

Christine Benlafquih, About.com

Ingredients

• 2 cups whole wheat flour
• 2 cups white flour
• 2 teaspoons salt
• 1 tablespoon yeast
• 2 tablespoons vegetable oil
• 1 or 2 tablespoons honey
• 1 1/4 cup warm water
• additional flour for kneading
• cornmeal, semolina, barley grits or oil for the pan

Preparation

Prepare two baking sheets by oiling the centers, or by dusting the pans with a little cornmeal, semolina or the barley grits.

Mix the flour and salt in a bowl. Make a large well in the center of the flour mixture, and add the yeast.

Add the oil, honey and the water to the well, mixing to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.

Turn the dough out onto a floured surface, and begin kneading the dough. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes, or until the dough is very smooth and elastic.

Divide the dough in half, and shape each portion into a smooth circular mound. Place onto the prepared pans, and cover with a towel. Allow to rest for 10 minutes.

After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4" thick. Cover with a towel, and leave to rise about one hour, or until the dough springs back when pressed lightly with a finger.

Preheat an oven to 435°F (225°C).

Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are richly colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.

Christine Benlafquih, About.com