Kefta Tagine with Herbs, Spices, and Lemon at Spoonabilities. Adapted from Paula Wolfert, from her cookbook The Food of Morocco. This was my first time cooking Moroccan meatballs or Kefta. I was concerned with the texture of the meat because the recipe asked to put it in the food processor, and I thought that it would be pasty. But the final result was a delicious authentic Kefta because it was full of flavors and aromas from the different spices.