Kefta tagine by Mustafa

Cooking time: 10 min. / 15 min.Difficulty: easy


Each tagine is different. Some of them contain loads of vegetable and potatoes, some of them more or less just meat. And this is a case of kefta tagine I learned from Mustafa. One of the best chefs in a restaurant on my favourite beach, Lagzira in Morocco.


Mix minced meat with other ingredients for meat balls.

Put bottom part of tajine on fire, pour in olive oil, grated tomatos and spices. Fry and stir 2 minutes. Add green parsley and stir.

Create one by one small meat balls and put them on top of the tomato mix. Saute uncovered on medium to medium high heat. Stir from time to time very carefully not to break the balls. Stir in carefully green olives.

In 5 minutes garnish with green parsley, lemon and break the eggs. Do not stir and cover. If you have a tajine without the hole for the steam to get out, put a fork or something between the top and bottom part. In about 2 minutes take some sauce from the bottom of tajine and pour on eggs. Cover again. In 3 minutes it is ready.

Serve with Moroccan bread (khobz). 


To buy tajine USAUK, Europe; saffron: USAUK, Europe, Moroccan plates and bowls USAUK, Europe.



For 1-2 portions:

For the meat balls:

  • 250g minced beef
  • 1 red onion finely chopped
  • 1/2 tsp paprika powder
  • pinch of salt
  • 1/2 handful green parsley
  • 1/2 tsp cumin powder

For the bottom of tajine: 

  • 2 large peeled tomatoes finely chopped or grated 
  • 2-3 tbs olive oil
  • 1/3 tsp paprika powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp cumin powder
  • pinch of salt
  • 1/2 handful green parsley
  • 1/4 tsp saffron or its synthetic substitute
  • handful preserved green olives

For topping:

Authentic tools needed:

  • tajine
  • ceramic tagines on the streets in Maroko by
  • Spices retail on traditional market souk in Morocco by
  • Lagzira beach with morning sun rays, south of Morocco