[ENG] Tagine Sardine Kefta / طاجين كفتة السردين - CookingWithAlia - Episode 447

This tagine of sardine kafta is a Moroccan favorite during summer days!
RECIPE:
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HOW TO MAKE KEFTA:
INGREDIENTS:
Sardine Kefta Ingredients:
1 kilo sardine kefta
2 garlic cloves, crushed
1 teaspoon ground paprika
1 teaspoon ground cumin
1/2 teaspoon red chilli pepper powder (to taste)
Salt and pepper (to taste)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
Ingredients for the Tomato Base:
3 tomatoes, grated
3 garlic cloves, crushed
1 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
2 tablespoons canned tomato paste
2 teaspoons ground paprika
2 teaspoons ground cumin
1/2 teaspoon red chilli pepper powder (to taste)
Salt and pepper (to taste)
3 tablespoons olive oil
For decoration :
1/2 preserved lemon
A handful of green olives
RECIPE:
Step 1: Prepare the Sardine Kefta
1- In a large bowl combine the sardine kefta (ground sardines), pepper, salt, ground paprika, ground cumin, chili pepper powder, crushed garlic, lemon juice, finely chopped parsley, and finely chopped cilantro. Mix all the ingredients together.
Step 2: Prepare the Tomato Sauce
1- Cut the tomatoes in half, and grate the pulp using the large holes of the grater. Discard the skin.
2- In a large bowl, combine the grated tomato pulp, pepper, salt, ground paprika, ground cumin, red chili pepper powder, crushed garlic, tomato paste, finely chopped parsley, finely chopped cilantro, and olive oil. Mix all the ingredients.
Step 3: Prepare the Tagine
1- Slice the onion into thin slices.
2- Place the onion slices in the tagine plate over medium heat.
3- Cover the onions slices with half of the tomato sauce.
4- Roll the sardine kefta into balls the size of a walnut and place them on top of the tomato sauce.
5- Gently, using a spoon, pour the rest of the tomato sauce over the sardine balls.
6- Cover the tagine and cook, on medium-low heat, for around 30-40 minutes or until the sardine balls are done.
Step 4: Final Touches
1- Cut the preserved lemon into thin slices.
2- Once the tagine is cooked and the sardine balls are done, top them with the preserved lemon slices and add the green olives to the sauce.
3- Cover the tagine and continue cooking for another 3 minutes for the citrus flavors to combine with the sauce.
4- Serve the tagine immediately, hot, with crusty bread.