Morocco Kefta
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.
Yield
4 servingsPrep
15 minCook
15 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
ground beef
90%-lean |
|
| 8 | ounces |
ground lamb
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 | small |
onions
quartered |
|
| 2 | cloves |
garlic
peeled |
|
| 8 | each |
green olives
pitted |
*
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ¼ | cup |
cilantro
chopped fresh |
|
| 2 | tablespoons |
parsley leaves
chopped fresh |
|
| 1 | tablespoon |
cumin
ground, plus more for serving |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
harissa
for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
ground beef
90%-lean |
|
| 231.2 | ml/g |
ground lamb
|
|
| 79 | ml |
lemon juice
|
|
| 1 | small |
onions
quartered |
|
| 2 | cloves |
garlic
peeled |
|
| 8 | each |
green olives
pitted |
*
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
cilantro
chopped fresh |
|
| 3E+1 | ml |
parsley leaves
chopped fresh |
|
| 15 | ml |
cumin
ground, plus more for serving |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | x |
harissa
for serving |
*
|
Directions
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.
