Method

This recipe is from internationally acclaimed cook and food writer Ghillie Basan who has very kindly allowed us to share this with you on our website. As well as the author of numerous cookery books, Ghillie runs innovative and inspiring hands-on cookery workshops from where she lives in a remote outpost of the Scottish highlands – find out more about Ghillie, her books and workshops at: http://www.ghilliebasan.com

This popular Moroccan street dish is often prepared as a snack in the home. Traditionally the meatballs are quite fiery and tempered with parsley and yogurt when served.

Put all the ingredients for the kefta (the first 8 ingredients) in a bowl and mix well together.Using your hands, knead the mixture and mould it into small, tight balls, roughly the size of quail’s eggs, so that you end up with about 12 balls.

Fill the base of a tagine with water and bring it to the boil. Drop in the kefta, a few at a time, and poach them for about 10 minutes, turning them so that they are cooked on all sides. Remove them with a slotted spoon and drain on kitchen paper.Reserve roughly 10fl oz/ 0.5 pint cooking liquid. (If not using the kefta immediately, transfer them to a plate to cool, and store them in the refrigerator, or a cool place, for up to 4-5 days).

Pour the reserved cooking liquid back into the tagine, add the butter and bring the mixture to the boil. Stir in the salt and chillies and drop in the poached kefta. Cook over a high heat, until almost all the liquid has evaporated. Carefully crack the eggs around the kefta, cover with a lid, and leave the eggs to cook in the sauce and steam, until just set. Sprinkle the roasted cumin over the top and garnish with the chopped parsley. Serve immediately with bread and yogurt to cut the hot pepper flavour.