Morocco awakened my senses in ways I’m still processing. From getting lost in Marrakech’s souks to sharing tagines in mountain villages, every day brought sensory overload and cultural revelations. These posts attempt to capture a country where ancient traditions and modern life create something entirely magical.
I had saved Marrakech for later. To me, it felt like an advanced destination – suited to skilful travellers who know exactly what they are doing. The more I reflect, the more I see how wrong that assumption was.
I had bundled Morocco away with the likes of Japan and India for quite some time – a place not dangerous or in the midst of war, but somewhere that might pose a unique set of challenges. Having now visited all three countries with a difficulty rating of high in my mind, I can comfortably let you know they were all awesome and I held off in my earlier travel years for absolutely nothing.
Marrakech charmed me, and although I spent over a month exploring Morocco, I only had a few days in Marrakech and I would gladly return for longer next time.
“I believe that Marrakech ought to be earned as a destination. The journey is the preparation for the experience. Reaching it too fast derides it, makes it a little less easy to understand.”
Kefta mkaoura is found just about everywhere in Morocco. Known by many as Moroccan meatballs, It’s a staple tagine and the fragrance wafts from rooftops across Marrakesh.
It’s served bubbling with a film of tasty oils rising to the top, lava hot cinnamon-fringed tomato sauce bathing just-poached eggs and spiced meatballs ranging in size from a small cherry up to a golf ball.
I ate this frequently throughout my time spent in Marrakesh – watching intently as the sizzling hot tagines were pieced together. Knowing that next time I had my own kitchen, this would be one of my first recipes to craft.
I worked on this recipe during the covid-19 lockdown, while following a low fodmap elimination diet – which made this recipe a particular challenge!
Served with soft, fresh Khobz (Moroccan bread) for dunking – think bold, tart, tomatoes rounded off with wafts of spices and a meaty bite to finish.
A quick Q&A :
Can I cook Kefta Mkaoura without a tagine?
Absolutely! A tagine is a very cool piece of equipment to keep in your kitchen, but it’s by no means a necessity. Any deep frying pan with a well fitting lid will do the trick! You’ll still get all the wonderful Moroccan flavours, and it’s well worth giving it a go with whatever you have.
Which meat would be best for Kefta Mkaoura?
A blend of ground beef + lamb would be excellent! But either of the two works. Lamb or goat is a very typical flavour in Moroccan food, so goes very well. Many Moroccans don’t eat pork due to their faith, so it’s unlikely you’d see pork showing up in this recipe.
How could Moroccan meatballs be made vegetarian?
You don’t have to eat meat to enjoy this! There are a number of excellent vegetarian and vegan ‘meat’ ball recipes out there using chickpeas, lentils, or meat replacements. Just be mindful if you’re following a fodmap diet to find a recipe without onions and garlic.
What to serve with moroccan meatballs
Typically, some good Moroccan bread – also known locally as khobz. Outside of Morocco many people might serve Moroccan meatballs on a bed of Couscous, however, in Morocco Couscous is more usually a meal in itself instead of a side dish! If you went to a typical Moroccan restaurant you would enjoy your tagine with a plate of bread and a pot of mint tea.
Is Kefta Mkaoura gluten free?
Yes, absolutely. If you make it using this recipe it is, anyhow. However, many people do put breadcrumbs into their meatballs so be cautious if you’re eating out. For a gluten free and low fodmap side dish, I recommend investigating the totally underrated grain millet. It cooks a lot like quinoa, and makes a tasty side.
Garlic & Onions: Aren’t allowed through the elimination phase, so I left them out of this recipe. Instead, I used chives & garlic oil to create a similar flavour profile. If you’re not sensitive to fructans, or on some crazy diet like I am, feel free to sub back in crushed garlic and onions in the beginning stage of heating the oil.
Peppers: Green peppers go really well here, but red have less fodmaps. Per serving, its okay to eat up to 1/4 of a medium red capsicum/pepper, but only 1/2 a cup of green. So either go with red, or reduce your quantities of green pepper down to one cup max if you are following a low fodmap diet.
Mix all the kefta ingredients together with your hands
Roll the keftas into small, evenly sized balls
Prepare the sauce in a tagine or deep skillet/pan
Once the sauce is prepared, line up the keftas
Moroccan Kefta Mkaoura (Low Fodmap)
A signature dish in Morocco, with a fodmap friendly twist. Kefta mkaoura is made up of cherry-sized fragrant meatballs in a spiced tomato sauce.
Think bold, tart, tomatoes rounded off with wafts of cinnamon and finished with poached egg.
For the Kefta (Meatballs)
500 grams minced beef (minced lamb, or a blend of the two.)
2 tbsp fresh parsley (chopped)
3 tbsp fresh coriander (chopped)
1 tsp paprika (smoked)
1 tsp cumin (ground)
1½ tsp salt (sea salt or kosher – preferably not iodised)
½ tsp tumeric (ground)
½ tsp cinnamon (ground)
1 tbs finely diced chives ((substitute with onion if your not fructan sensitive))
For the Sauce
¼ cup olive oil
1 kg fresh tomatoes ((or the equivalent in cans, if it’s what you have available))
1 small red capsicum, diced ((green will work well too if you’re not on a low-fodmap diet))
2 tablespoons garlic oil ((for non-fodmap dieters you can use 4 cloves of garlic instead))
2 tablespoons smoked paprika
2 tablespoons cumin (ground)
½ tsp salt (or more, to taste)
½ tsp pepper
½ tsp chilli powder
2 leaves bay leaves
2 tbsp parsley (chopped)
2 tbsp coriander (chopped)
To finish
4 eggs
1 handful olives (whole)
Make the kefta (meatballs)
Combine all of the ingredients from the kefta section (ground meat, herbs & spirces) into a bowl and mix with your hands until it’s well combined
Take portions of the meat and roll into meatballs, the size is up to you. Traditionally, the keftas would be around the size of a small marble.
Make the sauce
If working with fresh tomatoes, use a cheese grater to grate them to a pulp, discarding the skin.
Place your tagine base, or pan, over a medium to low heat with the oil. Once heated, sauté the diced capsicum and onion for several minutes, before adding the garlic for just 1-2 minutes more.
Add your tomatoes, and stir in all the herbs and spices. Bring to a simmer, then cover and cook until the tomatoes cook down and the sauce thickens, for around 45 minutes, checking every 10-15 mins or so to give it a stir and mash the tomatoes down with the back of your stirring spoon, and adding water if necessary.
When the sauce is thick enough, give it a taste and adjust seasoning as desired. Now, add the meatballs, cover and continue to cook until the meatballs are cooked through for a further 10 mins
Put it all together
5 minutes before serving, add the olives into the sauce to allow them to warm through, placing them gently between the koftas.
Once the olives are added, carefully crack the eggs over top (careful not to burst the yolks!) and cover the tagine or pan for the final cooking minutes. Cook until the eggs are set (but not overdone)
Add the finishing touches
Traditionally served with Khobz (Moroccan bread) for dunking, but if you prefer (or if you’re on a fodmap elimination diet as I was at the time of writing) you can eat these over some moroccan spiced millet
Main Course
Moroccan
GlutenFreeDiet, LowLactoseDiet
Dairy Free, Gluten Free, Low Fodmap, North African
Through the snaking maze of the Marrakesh medina, it’s impossible not to get lost the first time. Everything looks the same, and there’s very little to navigate around. Tucked behind a large heavy wooden door, unassuming and no different from the rest aside from the Riad Romance sign above the entrance way, laid our treasure.
A kind faced Moroccan man opens the door and welcomes us into a whole new paradise. I’m not the luxury traveller type, but when planning our trip to Marrakesh I had splashed out a little. This riad was a relaxing haven amidst the bustling medina.
The interior courtyard borders a central swimming pool with rounded edges, wrapped in glazed blue tiles. The walls a traditional moroccan style of chalky-painting in caramel colour with intricately laid brick facade stretching up a third of the way up. The doors are enormous, carved and wooden. Around the pool is a forest of gigantic pots, coloured in red, yellow, and blue filled with towering palms, banana palms, olives and oranges. Despite the hectic market life outside, the only noises penetrating the oasis walls are those of birdsong from above.
In the corner, a triangle couch clad in deep purple velour and brocade cushions all over. I drape myself over and admire the poolside around me as I sip sweet tea from a bottomless silver pot. Mosaic topped tables filled up the other corners of the space, and around the edges dangle multitudes of coloured lamps.
A small ginger kitten with a flowing tail is pouncing about the place, catching flies and chasing the shadows of birds that flit high above.
Frankensense burns near the pool, leaving a subtle fragrance that intermingles perfectly with the wafts of charring peppers and baking bread snaking out of the kitchen.
After a welcoming mint tea, the first of many, we are taken to our room. Heavy wooden doors open up to a slender, luxurious chamber. In the far left is a huge open fireplace flanked by two decorative, hanging lamps. The curtains are thick, soft gold with shiny golden stripes. The bed is soft, white cotton with velour golden pillows to accent. We have two large, maroon velvet chairs opposite the entrance way, and the floors are tiled in white brick with a large, soft, red rug over top. To the right side is the bathroom – a deep ochre with a large bath tub and small bottles of fragrant soap, shampoo, and lotion.
I feel like a princess with the softest sheets and warm stone tiled floors. The room around me softly lit with elaborate lamps.
The call to prayer echos across the rooftops of Marrakesh five times a day from all directions. A normal part of daily life for most, yet a surreal melody floating in the heavy air to those not yet accustomed to it.
I awake in the morning, rested and full of exploratory energy to a full breakfast beside the pool. Hot coffee gently spiced with cinnamon and served with steaming milk, devine homemade vanilla yoghourt, wedges of fresh mahrash bread, small pancakes with butter and jam, a plate of fried eggs dusted in bright red spices and a silver pot of mint tea.
The medina is a spiraling maze of golden, pink and red. Motorcycles and donkey-drawn carts whip by, and many locals still prefer a more typical dress code of light linen kaftans and pointy toed babushka shoes.
I eat myself into a stupor, frequently. The food is too good, and my self control too little.
Small rooftop terraces overlooking the jumble patchwork of souk rooftops serve up tagines, still bubbling and sizzling. Saffron chicken with olives and preserved lemon, spicy little marquez sausages in rich tomato sauce, couscous piled high with root vegetables, meats and chickpeas. All served with baskets of flat, semolina topped bread and dishes of local olives.
On the final night, a special in-house dinner was prepared. A specialty offering of the Riad. Glittering placemats were set upon the terrace as the large sun set over the rooftops. A feast of salads was laid out under the dusky sky – velvety eggplants, garlic courgettes, fresh moroccan salad, and herbed carrots with bread and olives. The main arrived – a sizzling tagine of lamb with plums, dried apricots and walnuts, followed by thin crispy pancakes layered with orange blossom water infused cream.
But, there are some dark sides to this mystical red city, and a stroll over to the main square of Jemaa el-Fnaa brings those to light. A lively hub of street foods and storytellers, henna painters and musicians. It’s a part of the city that really comes to life in the night, and feels like a tip-toe into ancient Arabic lands, far flung from modern day Africa.
With each step through the medina a new voice comes, ‘you’re going the wrong way!’, ‘It’s closed!’, ‘You can’t go there, it’s forbidden’. None of this true, of course. But a popular Marrakesh scam involving helpful people, tour guides, and extortionate fees.
After another quick whip through the souk, filled with a lifetime of treasures, lanterns, and spices; the space opens up to the large square of Marrakesh’s famed Jemaa el-Fnaa. The unmistakable whining of pungi fills the air – snake charmers are all around. An ancient trade I once considered mysterious and exotic, turns out to be a horrendous exploration of creatures and tourists alike.
The snakes, mostly cobras, are hunted from their holes further out in more remote parts of the country. Many have their teeth pulled, or other methods to make the creature less dangerous. Once captured, the craft of charming them is less and art form, and more a practice in maintaining the perfect distance to keep the snake permanently on-edge, yet not quite close enough to strike. The snakes don’t last long – the stress means they die quickly, and within weeks the charmer will need to head back out to the desert to find a replacement.
Many of the snake charmers in Jemaa el-Fnaa will act in accordance to the tourist – if they spy fear, they will drape the cobra over the unsuspecting victim, demanding a fee to remove it. If instead they catch even a hint of curiosity, they will swarm around offering photo opportunities – for a charge, of course.
Weaving our way through the busy square, paying extra-careful attention to avoid making eye contact with any snake charmers and leash brandishing monkey handlers (if you worry for the snakes, I won’t even start on the monkeys) we made our way back into the relative calm of the medina, and on to our delightful riad.
In the end I fell asleep in our little palace, full and contented, somewhat haunted, and ready for further explorations from Marrakesh out into the South of Morocco.
Some countries are interesting to visit, a nice place to spend a little time. Others, a very select few, are more than that. They feel like another home, somewhere you were always meant to wander. Unexpectedly, this is how Morocco has taken me by surprise. From the fragrance of the spices, wafts of smouldering frankincense, the sounds of the adham, and the bustling souks full of Aladdin’s caves full of flickering lamps and donkey carts.