Classic Moroccan Meatball Tagine Recipe (2024)

FAQs

What does Moroccan tagine taste like? ›

Tagines balance sweet and spicy, often incorporating raisins, apricots, currants, dates, honey, and cinnamon. This sweetness, for me, makes them far more addicting than a curry (I know - blasphemy for an Indian woman to say!). Tagines are also far less spicy, and thus more appealing to a broader palate.

Put the tagine into a cold oven, then set the temperature to 150C and heat for 2 hours. Turn the oven off and allow the tagine to cool completely.

Gather the ingredients. Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper. 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.

Traditionally, tagines would be cooked over coals or open flame, but you can use them over gas flames, electric elements or even in the oven. When heated, the ceramic expands slightly, sometimes creating small, thin cracks in the glaze.

This was ingenious for nomads living in the desert, where water was scarce, and their shallow base's dual function for both cooking and serving food made them space-efficient, too. Tagines were used as portable ovens, placed over an open fire or a bed of coals.

What to serve with tagine. Brown white or saffron rice are a staple side for tagine, but it's by no means the only option. Tagine can be enjoyed with bread, couscous, traditional Arabic tomato and cucumber salad, fresh green salad, olives, potato cakes, the options are limitless.

One secret to a stellar tagine is cooking the meat to just the right stage, almost falling off the bone, but not quite. Remember that even a stew can become overcooked and stringy, so pull the meat as soon as it is ready. Another is to check in to monitor its progress from time to time.

The versatile tagine pot can be used both on top of the stove or put in the oven. Dishes that are cooked in the pot can be taken straight to the table and served from there. Because of this, they are ideal for recipes for dinner parties or family gatherings.

Put your tagine pot over low to medium heat and slow cook for a long simmer. Recipes vary, but try to give it around two hours to prepare. If the liquid base has thickened, add more water or broth to keep it light. Serve.

The main difference between a meatball and a kofte is the type of meat used. A meatball is typically made with ground beef, pork, or veal, while kofte is usually made with ground lamb or beef. Yes, there are recipes for kofte that do not include beef or lamb.

Are Moroccan tagines healthy? ›

Tagine is also seasoned with many healthy spices including garlic, saffron, coriander, and ginger – all of which have their own unique health benefits. Overall, lamb tagine is a great meal not only for fitness reasons, but also in general since its ingredients contain cancer-fighting and immune boosting compounds.

Tajines are generally served with bread. Because the domed or cone-shaped lid of the tajine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables.

The best side dishes to serve with tagine are couscous, flatbreads, roasted vegetables, rice pilaf, chickpea salad, grilled halloumi, butternut squash, yellow rice, fattoush, lemon and herb quinoa, tzatziki, and harissa.