Kefta Tagine with Peas
Welcome to my table! A variation of the classic kefta tagine, where spiced meatballs are simmered in a light broth with sweet green peas instead of tomato sauce. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Ground beef or lamb
- Fresh or frozen peas
- Onion
- Parsley
- Cumin
- Ginger
- Saffron
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Form the ground meat mixed with herbs and spices into small meatballs.
Create a light broth in the tagine with grated onion ginger and saffron.
Add the meatballs and peas.
Simmer until the meatballs are cooked and the peas are tender.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Trust us, have a glass with this. It cuts the richness perfectly.
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