Moroccan Food

       Stuffed Kefta with Onions and Raisins - Kefta Mahchiya

In this adaptation of Kitty Morse's Kefta Mahchiya Recipe in Cooking at the Kasbah, egg-stuffed meatballs seasoned with Ras el Hanout are poached in a sweet and spicy tfaya-like sauce with onions and raisins. Other dried fruit may be chopped and used in place of the raisins.

Kitty suggests using twice-ground sirloin for the meatballs, but I prepared it with ground beef with a higher fat content. Serve the stuffed kefta with the recommended rice for a nice deviation from bread or couscous.

Cooking the sauce and meatballs in a clay tagine will add depth of flavor and ease of presentation, but a deep skillet works equally well – simply arrange the meal in similar fashion on a serving platter.

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 40 minutes

Yield: Serves 4 to 5

Ingredients:

• --- For the Sauce ---
• 1 kg (or 2 lbs.) onions, thinly sliced
• 35 g (1/2 cup) raisins, soaked in water, then drained
• 1 large tomato, peeled, seeded and chopped
• 3 tablespoons butter
• 2 tablespoons honey
• 1 teaspoon Ras el Hanout
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon saffron threads, crumbled
• 1/4 teaspoon pepper
• 5 whole cloves
• 240 ml (1 cup) water
• --- For the Kefta ---
• 500 g (or 1 lb.) extra finely ground beef
• 1 small onion, grated
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons Ras el Hanout
• 1/2 cup dried breadcrumbs
• 1 beaten egg
• 2 hard-boiled eggs
• --- For the Rice ---
• 200 g (1 cup) long-grain white rice
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil or butter
• 440 ml (2 cups) water
• --- Optional Garnish ---
• handful of toasted almonds
• 1 tablespoon chopped cilantro
• ground cinnamon

Preparation:

Make the Onion and Raisin Sauce

In a large, deep skillet (or in the base of a large tagine), combine the onions, raisins, tomato, butter, honey and spices (except for the cloves). Add the water and place the whole cloves on top of the onions for easy removal later. Cover and bring to a simmer over medium-low heat. Cook for 15 minutes then remove and discard the cloves. Cover again and leave to simmer for another 30 minutes while preparing the meatballs and rice.

Make the Rice

Wash the rice once or twice in a bowl of water. Drain thoroughly. Place the rice in a medium pot along with the salt, butter and water and bring to a boil. Reduce the heat to medium-low, cover, and cook the rice undisturbed for about 20 minutes, or until the liquids are absorbed. Remove the rice from the heat and leave to stand for 5 to 10 minutes before fluffing with a fork and serving.

Make the Stuffed Meatballs

In a medium bowl, combine the ground beef with the spices, breadcrumbs and beaten egg. Divide the mixture into 12 portions and shape each into a thin, flat patty. Set aside.

Cut each hard-boiled egg into 6 pieces. Place one piece of egg in the center of a ground beef patty and fold the meat up around the egg to fully enclose it, molding it into a large round or oval-shaped meatball. Repeat with the remaining egg and ground beef.

Add the stuffed meatballs to the simmering onion sauce, cover, and cook for about 10 minutes. Turn the meatballs over and cook for another 5 to 10 minutes, or until the meatballs are cooked through.

To Serve

If using a tagine, push the meatballs and onions to the perimeter of the dish. Fill a soup bowl or two with the cooked rice and invert the rice into the center of the tagine. Garnish as desired with cinnamon, toasted almonds and cilantro. Serve immediately.

If using a serving platter, shape the rice into a mound in the center and arrange the meatballs, onions and sauce around the rice. Garnish as desired with cinnamon, toasted almonds and cilantro. Serve immediately.

       

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