Stuffed Kefta with Onions and Raisins - Kefta Mahchiya
"In this adaptation of Kitty Morse's Kefta Mahchiya Recipe in Cooking at the Kasbah, egg-stuffed meatballs seasoned with Ras el Hanout are poached in a sweet and spicy tfaya-like sauce with onions and raisins. Other dried fruit may be chopped and used in place of the raisins. Kitty suggests using twice-ground sirloin for the meatballs, but I prepared it with ground beef with a higher fat content. Serve the stuffed kefta with the recommended rice for a nice deviation from bread or couscous. Cooking the sauce and meatballs in a clay tagine will add depth of flavor and ease of presentation, but a deep skillet works equally well – simply arrange the meal in similar fashion on a serving platter...."
INGREDIENTS
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--- For the Sauce ---
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1 kg (or 2 lbs.) onions, thinly sliced
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35 g (1/2 cup) raisins, soaked in water, then drained
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1 large tomato, peeled, seeded and chopped
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3 tablespoons butter
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2 tablespoons honey
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1 teaspoon Ras el Hanout
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1 teaspoon salt
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1 teaspoon cinnamon
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1 teaspoon ginger
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1/2 teaspoon turmeric
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1/2 teaspoon saffron threads, crumbled
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1/4 teaspoon pepper
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5 whole cloves
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240 ml (1 cup) water
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--- For the Kefta ---
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500 g (or 1 lb.) extra finely ground beef
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1 small onion, grated
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1 teaspoon salt
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1/4 teaspoon pepper
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1 1/2 teaspoons Ras el Hanout
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1/2 cup dried breadcrumbs
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1 beaten egg
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2 hard-boiled eggs
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--- For the Rice ---
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200 g (1 cup) long-grain white rice
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1/2 teaspoon salt
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1 teaspoon vegetable oil or butter
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440 ml (2 cups) water
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--- Optional Garnish ---
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handful of toasted almonds
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1 tablespoon chopped cilantro
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ground cinnamon
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