No, a Moroccan Kefta Tagine is not just another meatball dish. The eggs on top are the giveaway that something special, yet homey, is going on here.

Kefta Mkaouara combines meatballs made from seasoned ground meat or lamb with a spicy tomato sauce you make from scratch. You can use a tagine to prepare the Kefta Mkaouara Recipe as I did for the photo, but the dish cooks up beautifully in a skillet as well.

The key to this popular Moroccan dish is in the sauce. Resist the urge to take shortcuts with tomato paste or jarred sauce - aside from a little bit of grating and chopping, a delicious tomato sauce is surprisingly easy to make from scratch. How to Make Moroccan Meatball Tagine shows the classic preparation with fresh tomatoes, herbs and Moroccan spices.

And don't be afraid to try those eggs on top. They're optional, but they go perfectly with the zesty flavors of the meatball tagine.

Photo © Christine Benlafquih

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Ground beef (or lamb) is called kefta, and it can appear on Moroccan tables in a variety of ways. To get ideas, look through the Moroccan Kefta Recipes I've posted on the site. I honestly can't single out a favorite from the list, but when I want an easy supper to prep in advance, I might make Moroccan Meatballs with Saffron Rice, shown in the photo. If you look closely at the picture, you can see that rice is mixed right into the kefta balls!

Photo © Christine Benlafquih

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Usually served as a starter course for special occasions or when entertaining, this beautiful Moroccan Salad Medley features a variety of delicious and colorful Moroccan salads. As it can be a bit time-consuming to prepare, plan to make the salads the day before or well in advance of serving time.

You can arrange individual serving plates, but the salads are traditionally presented in an alternating pattern on a very large platter, with guests eating from their own side of the plate. Olives and hard-boiled eggs can be added as garnishes.

Photo © Christine Benlafquih

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Khlii, a type of preserved meat, is a surprisingly delicious addition to the popular pan-fried dough known as rghaif. In the photo, minced khlii has been folded into coil-shaped meloui. My Meloui with Khlii Recipe explains how to do it. Serve this classic, tasty treat hot from the pan for either breakfast or tea time.

In Morocco, we're fortunate to have easy access to grocery stores and vendors which sell khlii. If you're n the US, you can buy the preserved meat from MoroccanKhlii.com. Otherwise, try making your own with this easy Express Khlii Recipe.

Photo © Christine Benlafquih

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