SOUTHFIELD, MICH (WXYZ) — You're invited to come out and enjoy 5 courses of French-Moroccan cuisine by Chef Brandon Zarb with proceeds going to NW Goldberg neighborhood and Original Creativity’s 6102.
The benefit will be held April 6 at Frame in Hazel Park. To learn more, visit https://www.framehazelpark.com/experience/french-moroccan-feast/
Kefta Tagine
Ingredients
Tomato Sauce
- 2 pounds fresh, ripe tomatoes
- 1 medium onion
- 1 ½ teaspoons paprika
- 1 ½ teaspoons cumin
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 3 tabslespons chopped parsley
- 3 tablespoons chopped cilantro
- 3 garlic cloves minced
- 1/3 cup olive oil
- 1 bay leaf
Kefta Meatballs
- ½ pound ground beef
- ½ pound ground lamb
- 1 medium onion (minced fine)
- 1 small green pepper
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- ¼ cup water
- 4 eggs
Tomato Sauce:
- Peel, seed, and chop the tomatoes.
- Mix the tomatoes with chopped onion, paprika, cumin, salt, black pepper, parsley, cilantro, garlic, olive oil, and bay leaf in the base of the tagine.
- Cover and bring to a simmer over medium-low heat.
- Once simmering, reduce the heat and allow the sauce to simmer gently for about 20 minutes.
Meatballs:
- Combine the ground beef and lamb, onion, green pepper, paprika, cumin, salt, ground cinnamon, black pepper, cayenne pepper, parsley, and cilantro.
- Use your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries – about ¾ inch in diameter.
- Add the meatballs to the tomato sauce, along with the water, and cover.
- Cook for about 30 to 40 minutes, or until the sauce is thick.
- Add the eggs to the tagine carefully.
- Cover and cook for an additional 7-10 minutes until the whites are just set.
- Garnish with fresh chopped parsley and cilantro and serve immedietley.
