Kefta tagine with herbs, spices, and lemon from The Food of Morocco (page 401) by Paula Wolfert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ground beef or lamb can be used.

  • Countesschicklington on November 01, 2025

    Very good.. made even better by adding some vegetables.. I added zucchini and carrots in large chunks. Would probably pre-fry the meatballs next time.

  • hirsheys on January 20, 2019

    This dish doesn't have any of the ingredients that I've come to associate with tagines (olives, dried fruit, nuts, preserved lemons) except saffron. It's basically a bunch of tiny heavily spiced meatballs that are poached in a cilantro saffron broth. (It's REALLY not photogenic, especially because I forgot to save some of the cilantro to sprinkle on top.) It was quite easy, in the scheme of things and tasty enough, but I wanted to like it more. I feel like it needs something else - maybe some of those olives or preserved lemons or dried fruit.... Still, I'm glad to have tried it and to get it out of my to try folder!

  • KarinaFrancis on November 02, 2014

    This was a real change as I'd never made this style of tagine and I loved it. Quick and easy too (especially for this book) would make again for sure

  • vinochic on June 06, 2014

    very good and easy to make.

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Reviews about this recipe

  • Leite's Culinaria

    Comment from tester Melissa: The richness of the meatballs is nicely counterbalanced by the bright, lemony sauce. Delicious. Easy to make, too.

    Full review
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