Notes

This dish was my husband John's favorite by far on our trip to Morocco. He ate 34 mini meatballs in one tagine the first night he ordered it. You may omit the eggs but it is traditionally served with the eggs soft poached for mixing in as you eat. John added couscous to his, or flat bread is also a fine accompaniment, but the dish can easily stand-alone and it is a stand out.

Ras el Hanout means head of the shop and is a spice mix that can be found on-line and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup then I can keep on hand for several recipes before I need to make more.

Ingredients

Spice Blend:

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon turmeric
• 1 tablespoon paprika
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground allspice
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cloves

Meatballs and Eggs:

• 1 pound ground lamb or beef
• 2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs
• 5 eggs, 1 for meatballs, 4 for poaching and serving, optional
• 1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped
• 4 large cloves garlic, 2 minced or pasted, 2 sliced
• 1 small handful fresh mint leaves, leaves picked and finely chopped
• Pinch ground cinnamon
• Few grates nutmeg
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for liberal drizzling
• 1 small zucchini, sliced on an angle or chopped
• 1 (28-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 tablespoon honey
• 1 tablespoon Spice Blend or Ras el hanout
• 1 (14-ounce) can chickpeas
• A handful cilantro, leaves picked and chopped
• Serving suggestion: Whole wheat couscous or buttered warm flatbread.