Traditional Moroccan meat balls from the tagine - very spicy and delicious
This traditional Moroccan dish is extremely spicy and delicious. Usually, eggs are put into the hot tagine just before serving, but these can also be omitted, the dish is delicious both ways.
The tagine is a traditional North African casserole made of natural clay, in which meat and vegetables are cooked tender and juicy over a long time. The tagine is sensitive to rapid temperature differences and should therefore be heated only slowly.
Ingredients (for 4 persons)
600 g ground beef
2 cans San Marzano tomatoes
1 large onion
3 garlic cloves
1 fresh chili
1 bunch of parsley
1 bunch of coriander
1 tbsp paprika powder
1 teaspoon cumin, ground
1 teaspoon black pepper, ground
At the beginning, water the tajine for about 30 minutes.
Peel onion and garlic and finely dice. Wash the chili pepper, core and chop finely. Wash parsley and coriander, remove stalks and chop roughly.
Gently mix beef mince, 1 egg, onion and half of the parslex in large bowl, season with salt and pepper. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs.
Heat oil in a large pan and fry the meat ball on all sides for 3 - 5 minutes until brown. Set aside.
Heat a little oil in the tagine and briefly fry chili and garlic. Add tomatoes, paprika powder, cumin, pepper, salt and possibly some water, close the lid and simmer for 10 minutes. Then add the meat balls and simmer for another 5 minutes. Pour parsley and coriander, then add three eggs. Cook again 3 - 5 minutes (with closed lid) until the egg white is stuck. The egg yolk should remain soft.
Serve immediately with fresh pita bread or steamed rice.
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