- This topic has 1 reply, 2 voices, and was last updated April 29, 2014 at 9:34 pm by .
- April 28, 2014 at 9:09 pm #341375
1 lb ground beef or lamb (or a combination of the two)
3 oz beef or lamb fat (optional)
1 medium onion, chopped very fine
2 tsp paprika
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1/8 tsp hot ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)
1 tsp cinnamon (optional)
1 tbs chopped mint leaves (optional)
Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend.
The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don’t dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Note: Kefta is Moraccan term that means ground beef or lamb combined with the above seasonings.
- April 29, 2014 at 12:47 pm #453331
These are one of my favorite Middle Eastern restaurant dishes. Now I’ll be making them at home and serving them with saffron rice and a salad. Thank you!
- April 29, 2014 at 9:34 pm #453334
I’m a big fan of Moroccan dishes and do my best to match the recipe…AND when I can’t get the cook to give up the recipe I labor to match the flavors. I think that I came up with a pretty good match;-D Let me know what you think!
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