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Morrocan   -   Kefta Tajine   adapted from The Great Book of Couscous by Copeland Marks

  • 1 Pound Ground Beef
  • 2 Medium Onion -- finely chopped
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Paprika
  • 2 Sprigs Parsley -- finely chopped
  • 2 Sprigs Cilantro -- finely chopped
  • 2 Tablespoons Olive Oil
  • 1/8 Teaspoon Ground Ginger
  • 1/4 Teaspoon Turmeric
  • 3 Tablespoons Tomato Paste
  • 1 Cup Water
  • 1/2 Cup Green Peas
  • 3 Medium Eggs -- beaten
Directions Mix together well, beef, 1 onion, salt, pepper, paprika, parsley and cilantro. Roll into miniature meatballs. Add olive oil, remaining onion, ginger, turmeric, tomato paste and water to a skillet. Bring to a simmer and cook covered for 5 minutes. Add meatballs and peas, cover simmer 15 minutes. Pour in beaten eggs in a stream all over. Cover and cook for 3 minutes. Stir and serve with rice.
Serves 4
Time to Make 0:00

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