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French Moroccan Feast to be held April 6 at Frame

Posted: 7:56 AM, Mar 30, 2019
Updated: 2019-03-30 07:59:45-04

SOUTHFIELD, MICH (WXYZ) — You're invited to come out and enjoy 5 courses of French-Moroccan cuisine by Chef Brandon Zarb with proceeds going to NW Goldberg neighborhood and Original Creativity’s 6102.
The benefit will be held April 6 at Frame in Hazel Park. To learn more, visit https://www.framehazelpark.com/experience/french-moroccan-feast/

Kefta Tagine

Ingredients

Tomato Sauce

  • 2 pounds fresh, ripe tomatoes
  • 1 medium onion
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • 3 tabslespons chopped parsley
  • 3 tablespoons chopped cilantro
  • 3 garlic cloves minced
  • 1/3 cup olive oil
  • 1 bay leaf

Kefta Meatballs

  • ½ pound ground beef
  • ½ pound ground lamb
  • 1 medium onion (minced fine)
  • 1 small green pepper
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro
  • ¼ cup water
  • 4 eggs

Tomato Sauce:

  • Peel, seed, and chop the tomatoes.
  • Mix the tomatoes with chopped onion, paprika, cumin, salt, black pepper, parsley, cilantro, garlic, olive oil, and bay leaf in the base of the tagine.
  • Cover and bring to a simmer over medium-low heat.
  • Once simmering, reduce the heat and allow the sauce to simmer gently for about 20 minutes.

Meatballs:

  • Combine the ground beef and lamb, onion, green pepper, paprika, cumin, salt, ground cinnamon, black pepper, cayenne pepper, parsley, and cilantro.
  • Use your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries – about ¾ inch in diameter.
  • Add the meatballs to the tomato sauce, along with the water, and cover.
  • Cook for about 30 to 40 minutes, or until the sauce is thick.
  • Add the eggs to the tagine carefully.
  • Cover and cook for an additional 7-10 minutes until the whites are just set.
  • Garnish with fresh chopped parsley and cilantro and serve immedietley.