Krafs Ouel Kouari

This is a very traditional Moroccan Jewish recipe often made for the sabbath on Saturday's.

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Krafs Ouel Kouari

Preparation



25 Minutes

Cooking



4 Hours

Portion



2 Servings

Ingredients

1 1/2 lbs lean ground beef (such as ground round)
1 small onion, peeled and grated
1 egg
½ cup matzo meal or cracker meal
1 tsp. Kosher salt
A liberal sprinkling of freshly ground black pepper
½ cup minced parsley
½ cup of tomato juice
¼ tsp. cinnamon
¼ tsp. freshly grated nutmeg
¼ cup vegetable oil
1 tsp. turmeric
1 entire bunch of celery, washed, trimmed.
3 cloves of garlic, crushed.

Preparation

Step 1

Put the meat in a large bowl with the grated onion, parsley, egg and matzo meal. Blend well with your hands and then add the tomato juice, cinnamon, nutmeg and coarse salt to taste. Knead well. Add 1 tbsp. oil and knead again, until the mixture becomes a smooth paste.

Step 2

Shape into meatballs 1 ½ inches in diameter and set aside for about 15 minutes.

Step 3

Cut the celery into 3 inch long pieces. Place in a dutch oven with water to cover. Add 2 tbsps. Oil, coarse salt to taste, the turmeric and the garlic. Bring all the a boil, uncovered, until the celery is tender.

Step 4

Gently add the meatballs to the pot one by one, integrating them into the celery. Partially cover the pot and simmer the meatballs for 2 to 3 hours, or until they are tender and the sauce has reduced to about 1 cup.