Cultured Palate: International Dishes from Morocco
8. Kefta Mkaouara
One of the most iconic pieces of Moroccan cookware is the tajine, a clay vessel that’s used to cook most meat and vegetable dishes. A tajine comes in two pieces — a broad bottom dish, which is covered by a conical top that returns all the condensation to the bottom of the dish. This method of cooking allows for the meat to braise over low heat for a long period of time, which makes any cut of meat tender and succulent.
Kefta Mkaouara is a popular tajine dish, made of braised meatballs swimming in a delicious tomato sauce. Towards the end of cooking, eggs are dropped into the mixture so that they poach in the delicious sauce. It’s considered a great example of typical Moroccan home-cooking.