Lovers of slow and aromatic cooking are big fans of the tajine, a traditional utensil that gives character to any dish you prepare.

And if the dish is prepared by Loreto, author of Sabores de Colores , the result ends up being as wonderful as the one you see here. And I'm at a loss for words, so I'll leave you with the recipe for this Kofkas tajine. Go for the pen... and don't leave the bread!

What we know as a meatball is called kofka, but since I have traveled to the world of spices and the most aromatic gastronomy, I cannot call them otherwise. And it is that I have insisted on launching my Le Creuset Tajine with this delicious recipe for lamb kofkas and eggs, and it will not be for recipes to prepare in the tajine, I almost did not decide. Something tells me that just like with the wonderful smoker , with the tagine I will establish unconditional love.

So if, like me, you like spices, lamb and meatballs, you cannot miss this delight that will flavor your kitchen.



  • 500 gr minced lamb meat
  • 2 tablespoons finely chopped onion
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped coriander
  • 1 teaspoon ground cayenne
  • 1 1/2 teaspoons eaten ground
  • ½ teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • Salt
  • Pepper


  • 400 g crushed tomato
  • 1 small julienned onion
  • 2 minced garlic cloves
  • 1 cinnamon stick
  • 1 teaspoon eaten ground
  • 1 pinch ground ginger
  • 1/2 teaspoon sweet paprika
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 3 eggs
  • Chopped cilantro to garnish


1. Arrange the meat in a bowl, season to taste and add the remaining ingredients. Mix well and form balls the size of a golf ball. We reserve on a plate.

2. Next we heat the base of the tajine , pour in 3 tablespoons of oil, brown the garlic, add the onion and sauté it well.

3. Once the onion is well poached, add the spices from the sauce, fry for a few seconds and add the crushed tomato. Cook over medium heat for about 20 minutes or until when tasted it does not taste like raw tomato. Add salt and pepper.

4. Then carefully arrange the kofkas (meatballs) in the sauce and cover the tajine. Let cook over medium-low heat for about 20 minutes or until the meat is done (you know that it will always depend on the size of the kofkas).

5. Once the kofkas are done, remove the lid from the tajine and pour the eggs inside, leaving space between them. Cover the tagine again and cook until the egg whites have set, about 10 minutes.

6. Finally sprinkle with chopped cilantro and serve.

This delicious dish is usually accompanied by couscous and pita bread. In fact, the tajine is placed in the center of the table and everyone eats it with bits of pita bread.

The truth that whatever it is with is ideal for dipping bread. You're going to love it.


Conchi said:

Madre mía que bueno, me gusta mucho toda la comida árabe y esta receta tiene que estar de lujo.

A mí lo que me gusta es cocinar said:

esta la tengo que probar!! menuda pinta!! Gracias :)

MARIA said:

Eso tiene que estar buenísimo. Como todo lo que hago en mi tajine de Le Creuset, que hace tiempo que lo tengo.
En cuanto tenga ocasión lo haré y según leía la receta ya estaba pensando en quienes serán los comensales. Gracias.

Virginia, de Pamplona said:

La receta tiene una pinta maravillosa. La haré, porque me gustan mucho estos platos especiados y me encanta cocinarlos en mi tajine de Le Creuset.

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