Moroccan meatballs with egg. Culinary recipe.
In the kitchens of the Maghreb countries, meat, vegetables, legumes, and eggs are often cooked in one pot or tagine. The highlight of this dish is the ras el hanout seasoning, which gives the meatballs such a rich aroma. In the full version of this seasoning, up to 50 different spices can be mixed.
Mandatory spices in the ras el hanout mixture are cloves, ginger, coriander, cinnamon, cumin, nutmeg and hot pepper,
What is needed:
300 g of minced lamb;
800 g of canned pieces of tomatoes in their own juice;
400 g of canned chickpeas or small white beans;
5 eggs;
1 medium zucchini;
1 medium onion;
2 cloves of garlic;
a large bunch of cilantro;
50 g of white bread crackers;
1/2 tsp. ground cinnamon;
2 tsp. honey;
1 tsp. a mixture of spices ras el hanout;
3 Art. l. olive oil;
salt, ground black pepper.
What shall I do:
1. Peel the onion and cut it into small cubes. Heat a large frying pan with high sides and fry the onion over medium heat in 1 tbsp. l. olive oil until soft, then cool.
2. Mix onions with breadcrumbs and pass through a meat grinder, add to minced lamb. Put 1 egg, cinnamon, 1/2 tsp. salt and pepper well. Thoroughly knead the minced meat and beat it slightly, lifting it over the bowl and throwing it. Put the mixed minced meat in a bowl, cover with cling film and leave for 15 minutes.
3. With wet hands, form 24 walnut-sized meatballs from the minced meat.
4. Pour the remaining oil into the pan and quickly fry the meatballs on all sides in small batches. Transfer the finished meatballs to a plate and keep warm.
5. Peel the garlic, crush it with a knife and chop it. Cut zucchini into circles 5 mm thick. Chop the cilantro. Add the garlic to the pan and fry for 3 minutes, then add the zucchini and fry for 2 minutes each. on each side. Add the tomatoes along with the juice, add the honey and ras el hanout seasoning, half the cilantro and 1,5-2 cups of water. Stir and simmer until soft, 10 minutes.
6. Add chickpeas and meatballs to the pan, mix gently and bring to a boil. Make 4 wells in the sauce and break one egg into them. Cover the pan with a lid and cook for 4-8 minutes. over low heat until the whites turn white and the yolks thicken slightly. Remove the meatballs from the heat, sprinkle the dish with the remaining cilantro, and serve directly in the pan. Do not forget about fresh tortillas or soft bread: they are so delicious to dip in the resulting sauce!
