I sometimes pan fry these then let them simmer for at least an hour in a spicy Moroccan tomato sauce (recipe to follow). I usually serve the kefta with couscous, a vegetable, some cucumber yogurt sauce, and warmed pita.
olive oil, extra-virgin
ground, plus more for serving
Place beef, lamb and lemon juice in a large bowl.
Gently combine until incorporated.
Marinate in the refrigerator for 1 hour.
Transfer the meat to a colander and press to squeeze out excess moisture.
Place onion, garlic and olives in a food processor and pulse until coarsely chopped.
Add to the marinated meat along with oil, cilantro, parsley, 1 tablespoon cumin, salt and pepper.
Gently combine until evenly incorporated.
Position rack in upper third of oven; preheat broiler.
Line a large rimmed baking sheet with foil and set a wire rack on it.
Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2½ inches wide and ¼ inch thick.
Place on the wire rack.
Broil the patties until brown and cooked through, 8 to 10 minutes.
Serve with additional cumin and harissa, if desired.