Morrocan Meat Balls (Kefta) with Couscous

I often wonder if Indians were not introduced to cumin how would we have managed to prepare delicious food. Not only cumin has become a common ingredient in Indian kitchens to add flavor to a dish, it has also got health benefits.
Cumin has a richness of history to give it a special place in the world of spices. Ancient Egyptians used it for the mummification process. And the humble Cumin is a part of almost every Indian kitchen and on a hot summer day it's sheer bliss to have a glass of buttermilk with a dash of cumin powder.

If you guys are wondering why am I talking about cumin so much because today I am going give you the recipe of Moroccan meat balls, and cumin is the core ingredient to prepare this dish. 

Kefta is very popular dish in morocco usually prepared for lunch. I made this recipe for my guests & family and they loved it. This recipe was given to me by My line Producers wife, Malak who owns a food joint in Casablanca.

For the Kefta Meatballs

• 500 gm ground beef or lamb (or a combination of the two)
• 1 medium onion, chopped very fine or grated
• 2 teaspoons paprika
• 1/ teaspoon Moroccan cumin if not available then 1/2 teaspoon Indian cumin and 1/2 teaspoon aniseed (Please Don't use fennel seed)*
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon pepper
• 1/4 teaspoon hot Paprika
• 1/4 cup chopped fresh flat parsley
• 1/4 cup chopped fresh coriander 

For the Tomato Sauce

• 1 kg fresh, ripe tomatoes
• 1 medium onion, very finely chopped or grated
• 1  teaspoons paprika
• 1  teaspoons Moroccan cumin
• 1  teaspoons salt
• 1/2 teaspoon hot paprika
• 3 tablespoons finely chopped fresh flat parsley
• 3 tablespoons finely chopped fresh coriander (cilantro)
• 3 cloves garlic, pressed
• 1/2 cup olive oil
• 3 Eggs (Optional) 

Preparation:

Make the Kefta Meatballs

Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into small meatballs the size of large cherries – about 3/4 inch in diameter. Fry them in a tagine or in a large, deep pot in olive oil and keep them separate on a paper to absorb the excess oil.

Tomato Sauce

Peel, seed and chop the tomatoes OR cut the tomatoes in half, seed them and grate them.
Mix the tomatoes, onions  and the rest of the sauce ingredients in the base of a tagine or in a large, deep pot. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the Tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)
Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the tomatoes to cook for at least 15 to 20 minutes before adding the meatballs. 


Add the meatballs to the tomato sauce, along with a little water – 1/4 cup (60 ml) is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.
Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set.

 Meanwhile, combine couscous and water in a heatproof bowl. Cover. Set aside for 5 minutes. Use a fork to separate the grains.

Divide the couscous among serving plates. Top with the meatball mixture. Sprinkle with coriander leaves to serve.