SARDINE KEFTA

TAGINE FISH BALLS

This very traditional sardine balls from Morocco are great for appetizers, tapas or main course.

I went to my local fish market and got this fresh Mediterranean sardines from Portugal. If possible, ask your fishmonger to clean your sardines to save time in the kitchen.

WHAT YOU NEED 

• Sardine balls

2 lb of fresh sardines

1/2 Teaspoon Harissa

1 Teaspoon smoked Paprika

1 Tablespoon Ginger

1 Tablespoon Cumin

1/2 Teaspoon sea salt

1 Teaspoon freshly ground pepper

Handfull chopped Coriander and parlsey

• Sauce

2 large Freshly grated tomatoes and skin discarded or 1 (28-ounce) can of whole tomatoes 

Bell peppers

1 Onion

2 Garlic cloves

1 Teaspoon Paprika

1 Teaspoon Cumin

2 Tablespoon extra virgin olive oil

Hand-full chopped Coriander and parlsey

Sea salt and freshly ground pepper to taste

• Garnish

1 Whole chili pepper

1/2 Preserved Lemon skin

Handfull Olives

Parsley or Coriander leaves 

HOW TO MAKE IT

Wash the sardines then remove tails, fins, scales and bones.

After the fish has been cleaned, chopped them gently with a knife or use a food mill.

 Transfer the pureed sardines into a large bowl. Combine the spices, parsley, and coriander and mix well. 

 Lightly wet your hands and shape the fish into into small balls or size you’d like.

Set the sardine balls aside.

• Tomato, pepper Sauce

In a hot tajine or skillet pan heat the olive oil add bell pepper, sliced onion, garlic and sauté until soft about 5 minutes. Pour in the grated tomato sauce, add spices and stir to combine and simmer for 10 minutes.

Transfer to a blender and purée for a smoother sauce .

Transfer the tomato mixture to a tajine and add the sardine balls. Top it with remaining sauce, preserved lemons, olives and chili pepper in the middle. Bring  to a simmer over medium heat, covered for 30-35 minutes.

 Garnish with coriander leaves. And dig in with crusty bread.

For appetizers presentation, scoop each sardine ball into a porcelain soup spoon and top it with a diced preserved lemon and curled parley.

Voilá!

Notes

• You can serve it crostini style

• Avoid food processor for better texture.