Kefta tagine

  • 4 Servings
  • 30mPrep Time
  • 30mCook Time
  • 60mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : ground beef
  • Chef : Khalid Kamal

Ubiquitous throughout the Middle East, kefta (and variant spellings including keftedes, kofta and kufta) is highly seasoned ground meat, typically shaped into meatballs, logs or small patties. It’s typically made from lamb, beef or a mixture, but almost any meat might be used in kefta.


1-1/2 teaspoons salt 2 teaspoons paprika 2 teaspoons ground cumin 3/4 teaspoon ground black pepper 2 pounds ground beef 3 ounces olive oil 3 cloves garlic, diced 4 tablespoons chopped fresh flat-leaf parsley 2 pounds fresh tomatoes, seeded and diced (1/4-inch)


  • Serve with rice or couscous.
  • Mix together 1 teaspoon of the salt, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon black pepper.
  • Combine the spice mixture with the ground beef and shape into 1/2-inch-diameter meatballs.
  • Heat the olive oil in a nonstick pot over medium heat, and add the garlic, the remaining 1 teaspoon paprika, 1 teaspoon cumin, 1/2-teaspoon salt, 1/4 teaspoon black pepper and the parsley.
  • Stir in the tomatoes and simmer for 20 minutes or until it has the consistency of a sauce.
  • Add the meatballs to the sauce, cover and cook for another 10 minutes.