Dare say the best picnic lunch I’ve ever had. The location was near the Valley of the Rose, somewhere in the Dades Valley of High Atlas. The weather was not too cold, not too hot, the shade was perfect and there was thick carpet to sit on with pillows. A real Moroccan picnic experience. Everything was brought out fresh including the beef and eggs and cooked by our awesome tour guide and his friend. The omelet was cooked in a tagine pot which I should’ve learned the name.
“Let’s make one of the most famous Moroccan tagines: Tagine of meatballs cooked in a spiced tomato sauce and topped with eggs!
MEAT INGREDIENTS: 1/4 lb. (150g) Ground beef or lamb (or a combination of the two) - 1/4 of Medium onion, chopped very fine - 1 teaspoons Paprika - ½ teaspoon cumin - ½ teaspoon salt - 1/2 teaspoon ground cinnamon - ½ teaspoon chili powder (to taste) - 1/4 cup finely chopped fresh cilantro (or parsley). TOMATO SAUCE INGREDIENTS: 2 lbs. (1 kg) fresh, ripe tomatoes - 2 tablespoons Olive oil - 1/4 of Medium onion, very finely chopped - 2 Cloves garlic, finely minced - 1 ½ teaspoon paprika - 1 ½ teaspoon cumin - 1 ½ teaspoon salt (more for taste) - 1/2 teaspoon chili powder - 3 tablespoons finely chopped fresh cilantro. OTHER: 4 large eggs