I've had Kitty Morse's Cooking at the Kasbah for a number of years, but somehow overlooked her fabulous recipe for Kefta Mahchiya. These stuffed meatballs are aromatically seasoned and simmered in a tfaya-like onion and raisin sauce. The sweet and spicy flavors match up perfectly with the suggested accompaniment of plain rice, making it a fork-friendly meal instead of one intended to be scooped up with bread.
In my adaptation of the Stuffed Meatballs with Onion and Raisin Sauce, I made only minor tweaks (less raisins, butter instead of oil, a bit more seasoning in the ground beef) to suit family preferences. I also opted to cook in a tagine instead of a Dutch oven or deep skillet. This is definitely a dish worth trying, particularly when looking to deviate from the paprika and cumin seasoning which usually goes hand-in-hand with many Moroccan kefta recipes.
Photo © Christine Benlafquih
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