Tunisian Spiced Meat Patties in Harissa-Tomato Sauce

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A hearty Tunisian classic, these oval-shaped kafta patties are pan-seared until deeply browned, then simmered in a fragrant harissa-tomato broth with chickpeas. Serve with crusty bread or steamed couscous for an authentic North African dinner that comes together in under an hour.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 8 gFiber
• 9 gSugar
• 38 gProtein
• 920 mgSodium
• 980 mgPotassium
• 130 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the kafta patties

• 1 lb (450 g) ground beef or lamb
• 1 large onion, finely grated and squeezed dry
• 1 cup fresh flat-leaf parsley, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1 tsp Tunisian harissa paste
• 1 1/2 tsp salt
• 1/2 tsp black pepper

For the harissa-tomato sauce

• 2 tbsp olive oil
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 tbsp harissa paste (adjust to taste)
• 1 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 cup (240 ml) beef or chicken broth
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1 tsp ground cumin
• Salt and freshly ground pepper to taste
• Fresh cilantro or parsley, chopped, for garnish

Directions

1. In a large mixing bowl, combine the ground meat, squeezed grated onion, parsley, minced garlic, cumin, coriander, paprika, harissa, salt, and pepper. Mix by hand for 2-3 minutes until everything is evenly distributed and the mixture is slightly tacky.
2. Divide the mixture into 8 equal portions and shape each into an oval patty about 3 inches long and 1 inch thick. Place on a plate and refrigerate while you prepare the sauce.
3. Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the kafta patties and sear for 3-4 minutes per side until a deep brown crust forms. Work in two batches if needed. Transfer seared patties to a plate.
4. Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the diced onion and cook for 5-6 minutes until softened and translucent, scraping up any browned bits from the bottom. Add the minced garlic and cook for 1 minute more.
5. Stir in the harissa paste and tomato paste, cooking for 2 minutes to deepen their flavor. Pour in the crushed tomatoes and broth, then add cumin, salt, and pepper. Bring the sauce to a gentle simmer.
6. Add the drained chickpeas and stir to combine. Nestle the seared kafta patties into the sauce in a single layer. Cover and simmer for 18-20 minutes, allowing the patties to finish cooking and absorb the sauce flavors.
7. Taste and adjust seasoning with additional harissa for heat or salt as needed. Sprinkle generously with fresh cilantro or parsley and serve immediately with warm flatbread, steamed semolina couscous, or boiled potatoes.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors deepen beautifully overnight and the patties reheat well in a covered pan with a splash of water.

Cook’s Notes

• Squeeze the grated onion firmly in a clean kitchen towel to remove excess moisture; this prevents the kafta mixture from becoming too soft to shape.
• For a milder dish, reduce harissa to 1 teaspoon and serve extra harissa on the side so each person can customize the heat level.
• The kafta mixture can be mixed and shaped up to 24 hours ahead, then seared and simmered when ready to serve.
• Traditional Tunisian kafta is often shaped into elongated ovals or fingers rather than round meatballs; either shape works beautifully here.
• Leftover sauce pairs wonderfully with fried eggs the next morning for a quick Tunisian-style shakshuka-style breakfast.

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