How To Make Meatball Tagine

This delicious and simple tagine is a family favorite. It is served as a main meal, and can be made very easily and quickly. It is eaten with khobz, the Moroccan round, flat bread. Whoever you serve this to will surely be delighted by its bright flavor.

This recipe serves 4 or 5 adults.

To begin, grate a small onion and one clove of garlic. The onion can be left in larger chunks if desired. Then grate 6 to 7 peeled tomatoes. Place all of these ingredients into a large pot. This is the base of the tagine.

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Next, add the spices to the tagine. These spices are what give Moroccan food its unique flavor. Add one teaspoon of cumin, paprika and salt. Sprinkle in half a teaspoon of pepper. Then add one beef bouillon square. Mix in chopped parsley to preference. Pour in one cup of water.

Cook all of these ingredients for 30 minutes on medium heat. During this time, you can prepare the meatballs. The meat is optional; the tagine is simple and yummy without meat as well for a vegetarian option. If you are in need of a quicker meal, skipping the meat would make this tagine ready in no time!

Use half a kilo (a little over a pound) of ground beef for the meatballs. To spice the beef, add salt, pepper, cumin, onions and half a teaspoon of paprika. Once the beef is spiced, form it into marble-sized balls. Add these meatballs to the sauce once it has finished cooking. Allow this stew to simmer for approximately 20 minutes. Add more water if desired.

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It is traditional to break one egg per person into the sauce about 5 minutes before serving. This soft boils the egg and is a tasty addition to the tagine. Some Moroccans make this dish with a thicker sauce. To do this, skip the water and don’t cook it as long.

This tagine is best served with other Moroccan salads on the side, such as Zaalouk or Tk’touka.

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