Fez — Kefta tagine is one of the easiest and most reliable Moroccan dishes to prepare at home. 

It combines spiced minced meat with a gently simmered tomato sauce and is traditionally eaten with bread. Below is a clear, step-by-step recipe format commonly used in home kitchens.

Ingredients

For the kefta (meatballs):

  • 500 g ground beef, or a beef and lamb mix
  • 1 small onion, very finely chopped or grated
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and black pepper to taste

For the tomato sauce:

  • 3 tablespoons olive oil
  • 1 medium onion, grated
  • 3 cloves garlic, minced
  • 400 g crushed tomatoes or fresh grated tomatoes
  • 1 teaspoon paprika
  • 0.5 teaspoon cumin
  • Salt and black pepper to taste
  • 0.5 cup water

Optional:

  • 3 to 4 eggs
  • Fresh parsley or cilantro for garnish

Preparation

In a bowl, combine the ground meat with the chopped onion, parsley, cilantro, cumin, paprika, salt, and pepper. Mix gently by hand until combined, without overworking the meat.

Shape the mixture into small meatballs, about the size of a walnut. Set aside.

Heat olive oil in a tagine base or wide pan over medium heat. Add the grated onion and cook until soft and translucent. Add garlic and cook briefly until fragrant.

Stir in the crushed tomatoes, spices, salt, pepper, and water. Lower the heat and let the sauce simmer for 10 to 15 minutes, until slightly thickened.

Carefully place the meatballs into the sauce. Do not stir aggressively. Cover and cook on low heat for about 15 minutes, until the kefta is fully cooked.

If using eggs, gently crack them directly into the sauce between the meatballs. Cover again and cook for a few minutes, just until the egg whites are set and the yolks remain soft.

Serving

Serve the kefta tagine hot, directly from the pan or tagine. Garnish with fresh herbs if desired.

Kefta tagine is traditionally eaten with Moroccan bread, used to scoop up the meat and sauce. It can be made without eggs or adapted with olives or peppers, depending on taste.

This recipe reflects everyday Moroccan home cooking. Simple steps, flexible seasoning, and a focus on sharing make kefta tagine a lasting staple at family tables across the country.