Stuffed Kufta (Kefta Mahchiya)

100 mins

Meat Balls:
500g ground beef (or lamb)
1 onion, finely chopped, or grated
1/2 cup dried bread crumbs
1 egg, beaten
1 teaspoon Ras El Hanout spice
1/4 teaspoon ground pepper
2 eggs, hard boiled and sliced into wedges

The stew:
3 tablespoons olive oil
4 onions, thinly sliced
1 large tomato, peeled and sliced
1 teaspoon Ras El Hanout Spice
a small pinch of saffron (optional)
5 cloves, whole (optional)
2 cup water
1 410g can tomatoes
1 teaspoon salt (optional)
1 cup raisins
1 tablespoon honey

1. Meat balls preparation:
2. Combine beef (or lamb), onion, dried bread crumbs, beaten egg, Ras El Hanout, pepper. Kneed well then spread walnut size lumps onto the palm of your had to make a disk.
3. Place one egg wedge onto the middle of the meat disk and gather the edges of the disk around the egg wedge to make meatballs stuffed with egg.
4. Place the stuffed meatballs (Kufta) on a platter, covered with plastic wrap for about 10 minutes to rest. Meanwhile, prepare the stew.
5. Stew preparation:
   In a large pan, heat the oil on high heat.
6. Fry the onions until tender, about 15 minutes.
7. Add the tomato, Ras El Hanout spice & if using, saffron and cloves. Stir to coat. Saute for a few minutes.
8. Add the water, tomato sauce, salt (to taste), raisins and honey.
9. Bring to a boil on high heat, then reduce heat to medium. Cook for 15 -20 minutes.
10. To cook the Kufta, place them in the simmering sauce. Do not stir. Let simmer, covered for about 10 minutes, or until the meat is cooked.
11. Serve with Basic Cooked Rice, or Rice with Saffron, Almonds and Raisins.