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“I got some Ras el Hanout spice mix for Christmas, so I'm looking for recipes to use it. I haven't tried this-but I will. I turned the method I found around, as when I make it, I'll begin to make the meatballs when I get the onions started cooking for the sauce! Prep time is a bit of a guess. I also submitted a simple Ras el Hanout mix for anyone interested.”
1hr 28mins

Ingredients Nutrition


  1. The Sauce: Heat the oil in a large pan over medium-high heat.
  2. Add the onions, and cook until well softened-about 15 minutes stirring often.
  3. Add the tomato, Ras el Hanout spice, saffron and cloves.
  4. Stir and cook for about 3 minutes.
  5. Add the water, tomato sauce, salt, raisins and honey.
  6. Bring to the boil over high heat, then reduce the heat and simmer for 15-20 minutes.
  7. Place the kufta in the sauce, leaving the heat on a simmer.
  8. Cook WITHOUT STIRRING, covered, for 10 minute or until the meat is cooked.
  9. Meatballs: Mix together all ingredients (except eggs) kneading well.
  10. Take walnut-sized portions of mix and spread them in your hand to form a disc.
  11. Place an egg wedge in the middle of the disc and gather the meat up around the egg, to make meatballs stuffed with egg.
  12. Place the stuffed meatballs on a platter, and allow to rest in the fridge for 10 minutes.
  13. Serve with plain steamed rice.

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