Moroccan Shakshuka Recipe (2024)

If I don't have a juicer, can I use grated carrots instead? And if so, how much?

The type of oil doesn't matter. The carrot details don't matter either. Just cook it, and don't sweat about the details. It's really good. (For the record, I used olive oil and finely diced carrots. And only lamb, no beef.)

To be honest, I made only the kefta, not the delicious sounding sauce (next time). This is by far the best recipe for kefta I have found. I doubled the amount of parsley and cilantro, and used 1 tsp. sweet paprika and 1 tsp. hot smoked paprika. Then I made it into four patties (I'll probably make six next time) and grilled it over a hot charcoal fire. We served it with a yogurt and cucumber salad and pita.
A nice rose wine added the finishing touch.

Grapeseed or extra-virgin olive oil? I have both. They're entirely different. The grapeseed oil has virtually no flavor. Extra-virgin olive oil, if it's the "good stuff", has loads of flavor. I'll presume that a cheap, pedestrian-quality extra-virgin olive oil is the way to go. Otherwise, it seems that the critical thing is the timing of the addition of the yolks. Hard cooked yolks would destroy the whole experience.

I lived in Morocco as a Peace Corps volunteer for more than two years and ate many dishes in many households. I never knew a cook to use grapeseed oil and I am guessing no one with whom I was acquainted would have known what it was....so I would not sweat this detail.

Very different in the way these two oils take heat (or not) as well. Given that the oils is heated over "Medium-high heat," the choice should be grapeseed oil.

Served this a week ago for brunch to friends....made the tomato sauce and froze it, then defrosted it. Made up the kefta the night before and added it to the sauce the next morning. Because my guests did not eat lamb, made the kefta with dark meat ground chicken. Instead of cayenne used a harrisa paste from Trader Joes. I used an extra virgin Tunisian Olive oil. The results were wonderful and worth the effort. Would make it again!

Supermarket pizza dough flattened into discs, brushed with olive oil and sea salt, and baked at high heat, makes delicious hot pita to accompany this recipe. Or homemade hummus, baba ghanoush, etc. I keep it on hand for quickie mid-week dinners.

This is a delicious Shakshuka variation. It does take at least two hours but is a fun dish for cooks who like to tend the pot. So it's not something for breakfast you'll whip up over your first cup of coffee. Realizing that, I made the sauce the night before. And next time may even prep the meatballs in advance. The sauce will reduce at each step. So in Step 3, don't worry if it looks too thin. My wife loves spicy sauce, hates runny poached eggs. I scrambled one for her on the side. Score!

I just used an extra cup of tomatoes and it was delicious.

The Kefta are definitely the star of this dish and often stand alone as someone noted. I don't care for preserved lemon (they taste like furniture polish to me) and so I didn't invest in a jar. It was still delicious but maybe next time I'll sauté some lemon rind in olive oil with a few pinches of salt and sugar (a substitute I read about after making this dish) to see what I was missing. I easily found carrot juice in my produce section but I'll try the grated carrots.

I don't see why not...it may change the texture a bit, but i doubt that many Moroccans have juicers....at least they didn't when I lived there....and there are many versions of this in almost every Middle Eastern country....each is a bit different....so make it your own way...:)

The description under the title and above the recipe says "Serve this with flatbread for brunch, lunch or dinner."

Less preserved lemon, try 1.5 tablespoons

Served with a flat bread? Best served with a traditional Moroccan round loaf, as Moroccans would eat it, as they used to eat practically everything “tajine”. In Morocco one would buy the kifta ready made, the tomato sauce might not be highly spiced, and even the kifta might be omitted: bed u matiža, a simple quick meal.

added a little nutmeg and ginger and coriander to the meatballs. really tasted good!!

We enjoyed this dish. I made a half-recipe with minimal changes: about 1/3 cup of Mina mild harissa sauce in place of the pepper and all-lamb in the kefta. We scooped up the sauce with crusty bread.

This is a delicious Shakshuka variation. It does take at least two hours but is a fun dish for cooks who like to tend the pot. So it's not something for breakfast you'll whip up over your first cup of coffee. Realizing that, I made the sauce the night before. And next time may even prep the meatballs in advance. The sauce will reduce at each step. So in Step 3, don't worry if it looks too thin. My wife loves spicy sauce, hates runny poached eggs. I scrambled one for her on the side. Score!

Nargisse Benkabbou’s NYT kefta recipe is moister than the one here. Maybe sub it next time?

This was great. I added some powdered rose harissa from New York Shuk to both the kefta and the sauce, and it turned out fabulously. I also used olive oil and butter; yes, grapeseed oil fares better over high heat, but imo olive oil has a more authentic flavor.

Added an extra cup of tomatoes, a tablespoon or so of Harissa, and topped with a bit of sheep’s milk feta. Came out fantastic!

Well worth the effort. In order to serve this for brunch I also prepped ahead: made the sauce and browned the meatballs the night before. It comes together quickly while you’re toasting the pita the next day. I did have preserved lemon, but for leftovers I added a couple of minced castelvetrano olives on top and that worked great, too.If you’re ever in SF, Mourad has been one of my favorite meals to date!

Add some harissa and Turkish pepper

The Kefta are definitely the star of this dish and often stand alone as someone noted. I don't care for preserved lemon (they taste like furniture polish to me) and so I didn't invest in a jar. It was still delicious but maybe next time I'll sauté some lemon rind in olive oil with a few pinches of salt and sugar (a substitute I read about after making this dish) to see what I was missing. I easily found carrot juice in my produce section but I'll try the grated carrots.

Supermarket pizza dough flattened into discs, brushed with olive oil and sea salt, and baked at high heat, makes delicious hot pita to accompany this recipe. Or homemade hummus, baba ghanoush, etc. I keep it on hand for quickie mid-week dinners.

Served this a week ago for brunch to friends....made the tomato sauce and froze it, then defrosted it. Made up the kefta the night before and added it to the sauce the next morning. Because my guests did not eat lamb, made the kefta with dark meat ground chicken. Instead of cayenne used a harrisa paste from Trader Joes. I used an extra virgin Tunisian Olive oil. The results were wonderful and worth the effort. Would make it again!

This was awesome, we improvised and used duck eggs instead of chicken eggs. FYI- you can find preserved lemons at Whole Foods.

With all that luscious sauce, even when cooked down, it seems like maybe this should be served over something to mop it up, some type of simple rice, or fresh pita to get every drop? Suggestions??