How to Make Moroccan Kofte and Sausage Stew - A Step-by-Step Guide

When it comes to hearty and flavorful stews, Moroccan cuisine has a lot to offer. One particularly delicious and satisfying dish is the Moroccan Kofte and Sausage Stew. This dish is a perfect blend of rich and aromatic spices, tender meat, and savory sausages, all simmered together to create a warm and comforting meal that is perfect for any occasion.

At the heart of this dish are the koftes, which are seasoned meatballs made from a mixture of ground meat, spices, and herbs. These kof...

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Ingredients

  • 10 dried red chile peppers
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • ½ teaspoon sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seeds
  • ½ teaspoon ground cumin
  • 1 bunch fresh cilantro, or to taste
  • 1 ⅓ pounds ground beef
  • 1 onion, finely chopped
  • 1 fresh red chile pepper, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cloves
  • 1 egg
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 (16 ounce) can diced tomatoes
  • 1 (14.5 ounce) can chicken stock
  • ¼ teaspoon ground cinnamon
  • 3 links Merguez sausage, cut into pieces

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Soak dried chile peppers in hot water for 30 minutes. Drain. Remove stems and seeds.
  • Blend chiles with 2 tablespoons olive oil, garlic, and 1/2 teaspoon salt in a food processor. Add coriander, caraway seeds, and cumin; blend to form a smooth paste. Transfer to an airtight container. Drizzle about 2 tablespoons olive oil on top to keep fresh.
  • Chop 1/2 of the cilantro and stem the rest. Combine chopped cilantro with beef, onion, cilantro, fresh chile, cumin, and cloves. Add egg and sea salt; mix to combine. Form into about 26 small meatballs, each about the size of a walnut.
  • Heat olive oil in a large frying pan. Fry meatballs in batches until browned all over, about 5 minutes. Remove meatballs and add 2 tablespoons harissa to the pan; cook, stirring, for 1 minute. Add tomatoes, chicken stock, and cinnamon. Simmer for 15 minutes.
  • Return meatballs to the pan and stir in sausage. Simmer until sausage is heated through and no longer pink in the center, about 20 minutes. Stir in remaining cilantro.
  • Nutrition

    345 cal.

    • Total Fat: 25g
    • Saturated Fat: 8g
    • Cholesterol: 90mg
    • Sodium: 534mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 20g
    • Vitamin C: 18mg
    • Calcium: 57mg
    • Iron: 7mg
    • Potassium: 482mg