There is always a constant struggle of missing my old "life" in North Africa. I usually get asked about life there at least once or twice a week - still nearly three years later... and I'm constantly thinking of friends there and looking for ways to incorporate parts of my life then into my life now. One of those ways is to cook up some of my favorite meals or serve up some yummy mint tea. The other night, I was having an especially strong "I miss North Africa" kinda day so I made Kefta and bread, one of my favorite meals! Kefta is a basic meat and egg dish with lots of yummy spices and eaten with homemade bread. And of course, if you just happen to have a tagine lying around - it's a simple dish to prepare.
- 1 lb. ground meat (lamb or beef)
- 1 onion, diced
- 1 tbsp. cilantro, finely chopped
- 2 tsp. cumin
- 2 tsp paprika
- 1 tsp salt
- 2 cans diced tomatoes, drained
- 3 cloves garlic, minced
- 2 eggs
1. Mix together meat, onion, 1/2 of the cilantro, 1/2 of the cumin, 1/2 of the paprika, 1/2 of the salt. Roll into balls (like meatballs).
2. Either in a tagine or sauté pan, add the tomatoes, remaining cilantro, garlic, cumin, paprika, and salt. Cook on medium-high heat for 5 minutes.
3. Evenly spread out the meatballs on top of the tomato mixture and cook until meat is done, stirring often.
4. Crack the eggs on top of the mixture and cook until the eggs are done.
Serve with North African bread.
This recipe was adapted from one of my favorite North African cookbooks and by watching and cooking with my sweet friend, Sue. She would be really disappointed in me using canned tomatoes though (it's so much simpler).