AT A GLANCE
"In some Moroccan homes where fiery dishes are appreciated, a whole dried red chilli is added to the sauce," writes Paula Wolfert. "Serve this with toasted Moroccan country bread." The bread recipe appears in The Food of Morocco.
|01||To make the kefta, combine all the ingredients in a food processor and blend until pasty. Form into 24 olive-size balls. Chill.|
|02||To make the sauce, set a 28cm or 30cm tagine or cazuela on a heat diffuser over a medium-low heat. Add the grated onion, butter, saffron water, paprika, cumin, ginger, cayenne, turmeric, ½ tsp salt, 45gm of the coriander and 120ml hot water. Slowly increase the heat and bring to the boil, then reduce the heat to medium-low, cover and simmer gently for 10 minutes to blend the flavours.|
|03||Add the kefta and poach, covered, for 30 minutes, turning them over halfway through cooking.|
|04||Add the lemon juice and season to taste. Transfer the hot tagine to a wooden surface or a folded towel on a serving plate (to prevent cracking). Garnish with the remaining coriander and serve directly from the tagine pot, with warm slices of toasted Moroccan bread for mopping up the sauce.|
Note Using saffron in the form of saffron water
is economical, and it brings out more of the spice's aroma and
flavour than simply adding a few strands to a dish. So do as many
Moroccan cooks do, and prepare a small jar of saffron water. Dry ½
tsp crumbled saffron strands in a warm (not hot) pan. Crush again,
then soak in 240ml hot water and store in a small jar in the
refrigerator. This will keep for up to a week. For longer storage,
pour the saffron water into a plastic ice cube tray and freeze into
cubes. Once frozen, shake out the cubes and store in a freezer bag.
Each cube will be equivalent to 2 tbsp saffron water or a good
pinch of dried saffron threads.
The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. This recipe has been reproduced with minor GT style changes.