STUFFED MEATBALLS WITH ONION SAUCE AND AFFRON RICE (Revision)
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This is a revision of Kefta Mahchiya found in "Cooking at the Kasbah" by Kitty Morse. It is staged for doing most preparation ahead with final cooking in only 35 minutes. You will need a serving platter at least 12 inches in diameter; 14 inches is better. Optional ingredients listed below are from the original, sweeter recipe. "Ras El Hanout" moroccan spice blend (Makes about 1/4 cup) 1 1/4 teaspoons ground allspice 2 teaspoons ground nutmeg 1 1/2 teaspoons ground black pepper 1 1/2 teaspoons ground mace or nutmeg 1 teaspoon ground cinnamon 1 1/2 teaspoons ground cardamom 2 teaspoons ground ginger 2 teaspoons salt 1 teaspoon ground tumeric Using a mortar and pestle reduce the ingredients to a fine powder. Sift to remove fibrous elements. Place in a tightly sealed container and store in a cool, dark place, or in the freezer. To prepare the onion sauce. 2 tablespoons vegetable oil 5 large onions, very thinly sliced 1 teaspoon Ras el Hanout spice blend, more to taste 1 teaspoon ground cinnamon 1 teaspoon ground ginger 5 whole cloves In a large saute pan over medium-high heat, heat the oil and add onions. Cook, stirring occasionally, until the onions soften and start to carmelize, 10 to 15 minutes. Remove cloves. Puree 2 or 3 cups in food processor. Add the spices to the pureed onions. If making ahead, refrigerate each component separately in covered container until final stage. Optional: 1 cup seedless raisins or mixed diced dried fruit Optional: 1 Tbs. honey Optional: 1 cup warm water (The original recipe calls for a sweet onion sauce derived from the addition of raisins or dried fruit. The sauce is good with or without. If using, plump the fruit in warm water and honey and store for final stage.) To prepare the meatballs (kefta). 1 lb very lean ground beef 1 ½ lbs ground rib-eye steak 1 small onion, minced and softened in 1 Tbs. butter 1 cup fine dried bread crumbs 2 lightly beaten eggs 1 teaspoon Ras el Hanout spice blend 2 teaspoons salt Freshly ground pepper to taste 2 hard boiled eggs Mix all the ingredients except the hard-boiled eggs and form thin 3 inch patties. If making ahead, refrigerate until final stage. Cut hard-boiled eggs into quarters lengthwise, then cut each quarter in half. If making ahead, refrigerate separately until final stage. Prepare Saffron Rice Allow to cool and refrigerate until final stage of preparation. FINAL STAGE (For minimun time, do the steps in the order given.) 1. Onion sauce. Salt and freshly ground pepper to taste 1 can diced tomatoes, drained 1 cup water (or optional plumped fruit in honey-water, if using.) Reheat onions and add the pureed mixture and above ingredients. Simmer. 2. Meatballs. Meanwhile, place an hard-boiled egg piece in the center of each meat pattie. Fold the meat arround the egg and seal the edges, forming a round meatball. When all are formed, place the meatballs in the simmering onion sauce. Do not stir. Cover and cook 12 minutes. Rotate each meatball after 6 minutes to color all sides with the meat sauce. 3. Rice. Meanwhile, fluff the rice in storage container. Place water in a 1/4 cup measuring cup on top of the rice and cover. Microwave on 50 percent power until hot. Check often. Do not reheat any longer than necessary. 4. Assembly Snipped parsley Optional: Toasted almonds Optional: ground cinnamon for garnish Invert the rice-filled container in the center of the serving platter. (If using plain rice, sprinkle the almonds on the rice, and then decorate the rice with stripes of cinnamon.) Remove the meatballs from saute pan temporarily and spoon the onion sauce evenly around the perimeter of the serving platter, surrounding the rice mound. Place the meatballs on the onion sauce evenly distributed around the rice mound, garnished with snipped parsley. (The original recipe has the meatballs placed first and then covered with the onion sauce.) Serve immediately.