1. Start by mixing the lemon juice, tomato paste, parsley, cilantro, crushed garlic, preserved lemon pulp, salt, pepper, cumin, paprika, coriander, and a bit of harissa if you like it spicy. Add some olive oil and give it a good stir — this is your charmoula base.

2. Keep the tomato purée aside for later; we’ll use it when cooking.

3. Grind the sardine fillets together with the lamb fat if you’re using it — it gives an incredible depth of flavor.

4. Add the almond powder and about half of the charmoula sauce to the sardine mix.

5. Mix everything by hand until the color is evenly reddish and the texture feels smooth and sticky.

6. Rub a little oil on your hands and roll small walnut-sized balls — nothing fancy, just round and even.

7. Cover the mixture and let it rest in the fridge for 30 to 60 minutes so it firms up.

8. Warm up your tagine (or a wide pan) over medium heat with a drizzle of olive oil.

9. Add the rest of the charmoula and let it sizzle for a minute or two until it smells amazing.

10. Pour in the tomato purée and cook for around five minutes.

11. Place the sardine balls gently in the sauce, close together so they hold shape. Cover and cook for about ten minutes.

12. Flip them one by one, cover again, and cook another ten minutes.

13. Baste the kefta with the sauce so they soak up all that flavor.

14. Add the sliced peppers and olives, then cook for another five to ten minutes until the peppers soften.

15. Uncover and let the sauce simmer until it thickens beautifully.

16. Turn off the heat, decorate with preserved lemon peel, and serve warm with bread.
    
    

   Notes & Swaps

1. You can swap almond powder for breadcrumbs or cooked rice — they all work as binders.

2. Lamb fat adds a rich, traditional flavor, but the dish is still delicious without it.

3. If some kefta balls don’t fit in the tagine, grill them — they’re incredible that way.

4. Use high-quality olive oil, ripe tomatoes, and fresh spices — it makes all the difference.