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Celery Kefta Tagine

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villajerada--celery-meatball-tagine-sm86.jpg

Ingredients

  • 3 Celery stalks

  • 1 Onion

  • 1 Garlic clove

  • 1 Preserved Lemon

  • 1tsp Ras el hanout

  • 1tsp Turmeric

  • 1/2tsp Black pepper

  • 3 tbsp Olive Oil

  • 1 cup of Water

  • Salt to taste

Kefta Meatballs:

  • 1lb Ground Meat

  • 2 tbsp Kefta Rub

  • 2 crushed Walnuts

  • 1 cup chopped Parsley

  • 1 cup chopped Cilantro

  • 1 Green Onion

  • 1/3 cup diced Onion

  • 2-3 Mint leaves

  • 1 Sage leaf

Method

To prepare the Kefta:

  1. Mix the ingredients together and knead until the mixture resembles a dough ball

  2. Make small little balls. You could make this ahead of time and let the Kefta sit overnight

To prepare the Tagine:

  1. Thinly slice the onions.

  2. Heat the olive oil and cook onions on medium heat for 5 minutes stirring occasionally until translucent. Meanwhile cut the celery into thin long pieces.

  3. Add the celery to the onion and cook for 3 minutes. Add a tiny bit of water if the pan is drying.

  4. Add your spices, and garlic. Cook for another 5 minutes while stirring occasionally.

  5. Add liquid and let simmer until the sauce has thickened and the celery is soft enough. This should be around 15-20 minutes covered on a slow med heat.

  6. Add your rolled Kefta balls and cook for another 5 mins and add chopped parsley and cilantro. Let cook for 5 minutes. Your tagine is ready to enjoy with some crusty bread. Drizzle with more olive oil before serving.