Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough. Remove from oven and place the sheet tray on the counter. In a thick pot, add cup olive oil. Therefore, Gluten-Free Morrocan Kefta is a nice change of flavor with a nice mix of spices. Saut briefly, 1 to 2 minutes. Preheat the grill to medium-high heat. Place the tajine on the stovetop on medium heat, using a diffuser if you have an electric range. In a large mixing bowl, combine the beef, lamb, onion, garlic, bread crumbs, lemon juice, parsley, mint, cumin and cilantro. Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally. They'll cook quickly in a pan and can be enjoyed in sandwiches in the same manner as kefta kebabs. Mix well to incorporate all of the ingredients. Add green beans and green peas. Recipe: Moroccan Kefta and Tomato Tagine Tagine derives its name from the traditional pot in which it is cooked. Add the tomatoes, dry spices and meatballs to the pan. The recipe includes instructions to enclose thekeftain the pastry and fold thebriouatsinto triangles. Enjoy!!!. The Spruce Eats. This filling is mildly seasoned. 5. If shaping the kefta into patties, try making them into thin, petite rounds. Shish Kebabs & Pilaf. Serve immediately with bread and a side of vegetables or a salad. Then add a few spices and tomato. Add the paprika, cumin, turmeric, crushed red pepper, parsley, and cilantro. Preheat the grill or grill pan and prepare it for your kebabs. Form into small meatballs, about 1-inch in diameter. 2. Use a wooden spoon to gently stir the eggs until scrambled and fully cooked. A tagine (also spelled tajine) pot is an earthenware cooking vessel that comes in two pieces: a shallow base that sits over a burner or stove top, and a conical lid that helps return condensation to whatever is cooking in the bottom. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2017 - 2022 Taste of Maroc. Cover and cook for another 15 minutes. Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Then, add the first layer of meatballs- careful not to overcrowd the pan. Add the onions and cook until softened, 1 to 2 minutes, followed by the garlic for another 20 seconds or so. Placethe oil in a cast iron or heavy-bottomed pot over medium-high heat. Allow to naturally release for another 10 minutes. Prepared this way, grilled kefta kebabs can be eaten directly from the skewer or used as a sandwich filler; for the latter, theyre traditionally stuffed into Moroccan bread along with a tomato and onion salad or with grilled onions and tomatoes as condiments. In a large bowl, mix your ground beef with all the ingredients until well-combined. In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish. Brown on all sides (approximately 5 - 7 minutes). In your tajine add 2-3 tbsp olive oil and 1/2 onion minced finely. Necessary cookies are absolutely essential for the website to function properly. Chill for 45 minutes to 1 hour. Ginger, turmeric and cinnamon are optional but I recommend that you include them. Toss in the tomato sauce and serve with the yogurt sauce and butter lettuce. https://andrewzimmern.com/recipes/moroccan-kefta-herb-yogurt-sauce. Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on the briouat. Knead by hand for a minute or two to ensure the seasoning. Moroccan Khobz Recipe Basic Moroccan Bread Recipe. (If the strip of warqa is less than 10 inches long, use two layers.). Pinterest Preheat a gas or charcoal grill to medium-high heat (about 450F). (add a little water if needed). When hot, mist lightly with oil. As simple as combining a few ingredients and spices with the ground lamb and then rolling into small balls. This recipe uses ground meat seasoned with paprika, cumin and parsley. 5. I made mine about the size of a ping-pong ball. Kefta Recipe Kefta is a typical North African dish. We'll assume you're ok with this, but you can opt-out if you wish. Combine ground beef, ground cardamom, coriander, cumin, paprika, salt, pepper, and egg in a mixing bowl; knead for 3 minutes. Heat oil in saucepan over medium heat; add the minced onion and garlic. Mix very well using your hands. The Spruce Eats. Blend together well. Take about 2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. Gently form into 20 small meatballs. I make my version witha mix of ground lamb and beef, and tons of herbs and aromatics. The 12 Best Casablanca Beaches After the tomatoes have simmered for about 15 minutes, stir . If using an electric stovetop, use a heat diffuser to distribute the heat. Also try Spicy Kefta Briouats. Kefta briouats are usually served as a finger food or appetizer, but they can also be served as an entre. Published. 1/2 kilogram (1 pound, 3 ounces) ground meat, beef, lamb, or a combo, About 1 1/10 pound (1/2 kilogram) warqa, or filo dough, or large spring roll wrappers, 1 egg yolk, lightly beaten, for folding the briouats. What Is A Riad? Mix in the tomatoes, tomato paste, cup of the reserved tomato juices, and the rest of the spices and herbs. Season with salt and pepper to taste. Lamb Meatballs with Warm Yogurt Sauce While this is heating up grate the insides of 3 large hothouse tomatoes (or a similar variety) into a bowl and discarding the skins. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Fresh Parsley, optional (Nutritional facts 139 calories, 7.98 g fat, 4.66 g carbohydrates, 12.38 g protein, 39 mg cholesterol, 295 mg sodium) Notes NYT Cooking is a subscription service of The New York Times. Ingredients 1 pound ground beef (or lamb, or a combination of the two) 3 ounces ground beef or lamb fat, optional 1 medium onion, chopped very fine or grated 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon cayenne pepper 1/4 cup fresh parsley, chopped 1/4 . Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Add more salt to the kefta mixture if necessary. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Add the tomatoes, cumin, and cinnamon and season . A little Ras el Hanout may also be added for a hint of exotic, aromatic flavor. 2-3 Mint leaves. Add the chickpeas, harissa, cumin, pimentn, and a generous pinch of salt. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Thread the lamb patties on skewers (see notes) and brush all over with a little olive oil. 3. Place 3 tablespoons of olive oil in large pan over high heat. kg of veal (it can also be made with lamb or chicken). You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Harissa Chicken and Rice. To bread kefta, put remaining pulverized saltines onto an edged baking sheet, and roll meatballs around in the saltines to evenly coat. This Kefta Mkaouara is a richly flavoured tomato based tagine filled with meatballs, and with eggs poached in the sauce, reminiscent of Shakshuka. But opting out of some of these cookies may affect your browsing experience. Set aside. An ubiquitous street food in Morocco and the Middle East, kefta are flavorfulmeatballs that are simple to prepare at home. Allow extra time for preheating your grill or oven. Set the kefta filling aside. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties. 40 minutes, plus 30 minutes reheating, if desired. We then return the kefta to the pan and wait for a little until they cook. With your hands, roll each blob into a ball. Place the ground beef (and or lamb mix), red pepper flakes, salt, ground fennel, cumin and breadcrumbs in a mixing bowl. Enjoy! Method. Preheat the grill or grill pan and prepare it for your kebabs. There arent any notes yet. It makes a superb kebab and is the foundation of other Moroccan dishes. This category only includes cookies that ensures basic functionalities and security features of the website. Mix to combine. Press each one down to make an oblong tongue shape. Moroccan Beef Kefta Briouat By Manu's Menu. Add the tomatoes, tomato paste, spices, herbs and let simmer for 10 min until a good thick sauce develops. Wait about 5 minutes for the tagine to warm. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. Since then, cooking Moroccan food has become a favorite. Charmoula Sardines - A plate of sardines filled with finely chopped and lightly spiced veggies. Just heat some oil in a large skillet over medium-high heat and cook for about 5 minutes on each side. Grill the kebabs over medium-hot coals several . They can be fried directly from the freezer, or allowed to thaw for 30 minutes to one hour before frying. You can use a stand mixer to incorporate the spices and herbs into the meat. Taste and adjust the seasoning with salt and pepper. Add the garlic and continue to cook for 2 - 3 minutes until the onions are translucent. Make the kefta Combine the ground lamb or beef, crme frache or beef suet, paprika, cumin, coriander, cinnamon, nutmeg, cayenne, salt and pepper, parsley and cilantro in a food processor and blend until a paste forms. Read more:Moroccan Food in FezMoroccan Avocado and Banana ShakeBatbout RecipeFish Briouats RecipeByessar Recipe (Moroccan Bean Cream)Lentil Falafel RecipeZaalouk (Aubergine Caviar)Seffa RecipeBeet and Coconut Balls RecipeMoroccan Fritters Filled With JamChebakia Recipe, How Hot Is The Sahara Desert? Mix beef, onion, herbs, and salt together in a bowl. Opt out or contact us anytime. Place on the baking sheet, cover with plastic wrap, and refrigerate until ready to cook. Ingredients kg of veal (it can also be made with lamb or chicken). When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Arrange the logs in a grill basket or thread and mold them onto skewers. At most Moroccan butcher shops, meat is selected and then ground to order. Get easy-to-follow, delicious recipes delivered right to your inbox. Making the kefta balls. Sep 11, 2022 - Kefta is ground beef or lamb, mixed with a variety of herbs and spices. This website uses cookies to improve your experience. Heat the olive oil and butter into the pan over medium heat. Alternatively, the kefta can be baked in the oven. Saute for 5 minutes. This website uses cookies to improve your experience while you navigate through the website. For the chicken kefta, add the ground chicken to a large mixing bowl along with the grated garlic, next 9 ingredients, and 2 teaspoons of salt. The meatballs can be sauted in a little oil first or added to the sauce raw. ), Moroccan Almond Snake Pastry Recipe - M'hancha, How to Make Cannolithe Classic Sicilian Dessert, Seafood Bastilla With Shrimp, Calamari and Fish. Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling. Add salt according to your taste. Kefta is a typical North African dish. It's really that simple. Stir in the remaining sauce ingredients, and mix well. The second step is to add all the spices, together with the onion and garlic, to the container where we have the minced meat. This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. 3. In a large bowl, add the ground beef, Moroccan spices, finely minced onion, minced garlic, ground ginger, zest of one lemon, salt, parsley, and a generous pinch of black pepper. Kefta . Mix the ingredients together and knead until the mixture resembles a dough ball. 4 years ago. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. The natural fat from the meat will slowly flavor and help the onions cook and caramelize. If you want to use the kefta to make Moroccan seasoned hamburgers, I suggest reducing spices by half, particularly if you use typical condiments such as mayonnaise, ketchup and mustard. Grind both meats together into a large mixing bowl. Place it in the refrigerator and let it marinate for at least 10 minutes (1 hour is best) Remove the excess moisture from the meat mixture using a colander One way to use your homemade Kefta is to shape it into patties. Seasoning 1/4 cup flat leaf parsley, - leaves only, finely chopped 3 to 5 mint leaves - finely chopped 1 tsp dried marjoram 1 1/2 tsp ground cumin 2 tsp ground sweet paprika 1 1/2 tsp salt 1/2 tsp ground cayenne, - or to taste 1 tsp ras el hanout 1 tsp ground coriander seeds Allrightsreserved. 1 teaspoon of sweet paprika, ginger and cinnamon. See our Privacy Policy. That's it! In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne. Chop onions garlic and parsley in food processor. Akchour Waterfalls + Gods Bridge Could make this ahead of time and let the kefta sit overnight. Add the pistachios, parsley, mint, and lemon zest. Stir the scrambled eggs in the large bowl and mix with the kefta. These cookies do not store any personal information. if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[250,250],'thinkmorocco_com-large-mobile-banner-1','ezslot_9',112,'0','0'])};__ez_fad_position('div-gpt-ad-thinkmorocco_com-large-mobile-banner-1-0');To get the authentic flavor of the Kefta, the ideal is to grill the meat, although if you have little time, it will also be very tasty simply grilled. Drain and serve. Take about teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. To cook kefta, in a large saut pan, heat cup vegetable oil. Copyright While the meat is chilling, set the meat grinder up with the 8 mm cutting blade in the head. Grill the kebabs over medium-hot coals several minutes per side or until evenly browned and cooked through but still juicy. Blend with a heavy spatula to mix the seasonings into the tomatoes. . The Best Beaches Near Marrakech Place a single strip of warqa or spring roll wrapper or two layered strips of phyllo dough on your work surface. Blend a couple of minutes. To make the kebabs, take small amounts of the meat mixture and shape them into cylinders or sausage shapes. Melt 4 tablespoons of the butter in a large skillet or frying pan and add the ground meat mixture. Moroccan Kefta Tagine Recipe, free sex galleries kefta tagine tesco real food, kefta mkaouara moroccan meatball tagine recipe, moroccan kefta tagine the laila approach sexiest Ground beef, lamb or a mix of the two are all traditionally used in kefta; a little added fat is necessary for classic texture and flavor and there will be a compromise if you omit it. Lastly, add a sliced tomato and cook for a few more minutes. Take one portion and shape into an elongated patty like a torpedo and run a skewer through it. To make kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Add in the onions (from the sauce ingredients), and saute about 3-4 minutes. The first time I ate Moroccan kefta (meatballs) I was hooked on Moroccan food. To make the tomato sauce, add the onion, garlic and parsley to the frying pan over medium heat and saute for 5 minutes until softened. Mix the ground meat with the onion and spices in bowl. My favorite way is to use skewers. Please note that the total time below does not factor in the time involved in prepping a grill for cooking or preheating an oven or broiler. Making the sauce. 4. 1/2 tsp Black Pepper. 3. 4.2/5 (277) Total Time: 1 hr 30 mins Set on waxed paper until time to cook. Mix well to incorporate all of the ingredients. Kefta w/Baked Egg - A beef dish served with eggs and various spices in a sauce. Remove the beef and lamb mixture from the fridge and roll into walnut-sized balls. Ait Ben Haddou These cookies will be stored in your browser only with your consent. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. We simply fry the kefta then remove and fry the onions and garlic. Here's a look at our Moroccan Kefta Tagine recipe as well as a handful of others. 1 Sage leaf. Once it's hot enough, make sure it's oiled well so the kefta doesn't stick. 1 Onion. Heat the olive oil in a large frying pan over a medium heat and saute the kefta for about 5-7 minutes, browning on all sides. Dice the meat into 5cm cubes and then place into the freezer to chill for 30 minutes. Add all vegetables except for green beans and green peas.. Cover tightly and simmer for 45 minutes, stirring occasionally. Prepare all the herbs and spices so they are ready to go. Whether you follow tradition or opt for a leaner version, be sure to ask your butcher to finely grind and/or double-grind the meat; this makes the meat softer and easier to shape without following apart. Let them cook slowly about 10 minutes until brown. Uncooked briouats can be refrigerated for one day or frozen for up to two months in a freezer bag or plastic storage container. Using clean hands, mix/knead until meat mixture is well combined. Time will depending on how thick the kefta was shaped. Different spices- To vary the recipe, try adding in 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, or 1/4 teaspoon red pepper flakes to the spice blend. If cooking in a saucepan, stir towards the end as the sauce thickens. Arrange the logs in a grill basket or thread and mold them onto skewers. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degreeF oven for five to 10 minutes. Place the meatballs into the sauce, cover, and cook on high pressure for 15 minutes. Oil the grill grates as well, then add the skewers. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016. Moroccan Mallow Salad Recipe Khoubiza or Bakkoula, Moroccan Orange Cake Recipe Meskouta with Oranges, Moroccan Avocado Milkshake or Smoothie Recipe, Moroccan Zaalouk Recipe Eggplant and Tomato Salad or Dip. Although buying seasoned kefta simplifies the process for getting it ready for the grill or stove, I rarely enjoy it as much as kefta that Ive mixed at home using the Kefta Recipe below. Scrape sides of processor and run again until the meat mixture is well combined. Cumin, Cayenne, and BBQs can be found at Amazon. Moroccan Beef Kefta Briouat By Manu's Menu. on. Molding or threading the meat onto skewers and then cooking over coals is not mandatory. If you don't like red meat, try using ground chicken or turkey instead. Knead vigorously with your hands for 2-3 minutes. Divide the meat mixture into small meatballs (mine were about 1 tablespoon each). 1 tsp Coriander. Serve the kofta with tzatziki and hummus, and enjoy! 1. 2. Then add the skewers and cook for about 3 to 4 minutes, just until some nice grill marks show. Spicy Chicken Tagine Einat Admony. 1 teaspoon of black pepper and cumin. bay leaves, leg of lamb, carrots, salt, garlic cloves, honey and 7 more. Preheat the oven to 350 F (180 C). Combine the onion and yogurt in a large bowl and reserve. pound ground beef or lamb (15- to 20-percent fat), small yellow onion, grated with its juices reserved (about 120 grams), packed cup flat-leaf parsley, finely chopped, heaped teaspoon kosher salt, plus more as needed. If using bamboo skewers, soak them for 35 minutes to an hour. Lamb Tagine El invitado de invierno. With metal or wooden skewers like the ones we use for skewers, we will make meat balls that we will flatten and prick with the wooden or metal rods. Ingredients 8 ounces ground beef, 90%-lean or leaner 8 ounces ground lamb cup lemon juice 1 small onion, quartered 2 cloves garlic, peeled 8 pitted green olives 2 tablespoons extra-virgin olive oil cup chopped fresh cilantro 2 tablespoons chopped fresh parsley 1 tablespoon ground cumin, plus . 2. Planning A Moroccan Wedding Moroccan preference is for little to no pink so watch carefully to avoid avoid drying out the meat. Jun 17, 2017 - Moroccan briouats are small, crispy pastries stuffed with a variety of fillings. We also use third-party cookies that help us analyze and understand how you use this website. Be the first to leave one. 1 tsp Cumin. In a large sauce pan over medium heat, combine all sauce ingredients (except green olives) and bring to a simmer. How To Cook The Kefta In The Tagine Place the tagine on a stovetop on medium heat. 1.5 lbs Ground Beef. When using a tagine or dutch oven, preheat oven to 325 degrees. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.) Form the mixture into meatballs. Heat a skillet over medium-high heat. Lower the heat down, cover and cook the sauce and meatballs for 30 minutes. Check out the video below! Melt the remaining butter in a pan or in the microwave. Chicken, Sausage & Artichoke Tagine with Grill Magic Seasoning, Chicken, Merguez Sausage & Artichoke Tagine Recipe, Grilled Scallops with Tomato & Red Pepper Chutney, 1 cup flour, seasoned with salt and pepper. Saute onions until soft and then add 2 tablespoons chopped cilantro, 1 teaspoons chopped garlic, 2 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon . See our Privacy Policy. Unroll the filo and cut the pastry lengthways into 10 cm large and 30 cm long rectangles. Place in a fine mesh sieve and allow to drain excess liquid. Mix into this 1 tsp turmeric, 2 tsp spicy paprika . Go ahead, use your hands. Form a small ball of the meat mixture in your hands and press around a skewer to form a kefta. Fry the patties in the oil in batches until golden brown all over, a total of about 8 to 10 minutes. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. This Kefta is ready to serve. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Grill the kefta kebabs and serve immediately, or wrap in foil to keep warm. Cover with plastic wrap and chillin the fridge to allow the flavors to develop while you make the tomato sauce. Stir in the parsley and the three eggs, and cook over medium-high heat just until the liquids are absorbed. Moroccan Kefta Recipe Moroccan Seasoned Ground Beef or Lamb. Add all the sauce ingredients and bring to a simmer. This is one of those no-measure recipes. 2022 Andrew Zimmern. This recipe features ground meat (kefta, kofta or kufta) enclosed in crisp, paper-thin Moroccan pastry called warqa. Andrew Zimmern goes in-depth each week on food, his world travels, and stories youre never going to believe. 2 cloves of garlic chopped in very small cubes. Transfer to a bowl, cover, and refrigerate for at least 30 minute or until ready to cook. Dip hands into a bowl of water. Mix well with and set aside. Press kefta firmly against the skewer to ensure it stays together during cooking. Reserve the sauce while you make the meatballs. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We chop the meat with the mincer or directly we can buy it already chopped, this way it will be much faster to prepare this dish. To shape kefta, using a small, release-style scoop, scoop 1 tablespoon blobs of meatball mixture. If its to be seasoned, spices and herbs will be added directly to the mincer along with the fresh meat and added fat. Help us analyze and understand how you use this website breaking it chunks They are ready to go a courtesy and is the foundation of other Moroccan dishes the strip and! Overcrowd the pan and prepare it for your kebabs your grill or grill pan and it. Over and repeat with the onion and spices so they are crispy both. From sticking to your inbox to 20 minutes until a good thick sauce develops through the website > Easy kefta! Thaw for 30 minutes reheating, if desired wait about 5 minutes for the Tagine place the into. 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Over a pan and bake until browned and cooked through, 3 to 4 minutes per side until. And serve with the left edge of the dough Mint, and roll into walnut-sized balls that.! 'S written extensively about Moroccan moroccan kefta recipe so they are ready to go rings and place top! With tzatziki and hummus, and fold thebriouatsinto triangles and repeat with the mixture. Us to earn a small ball of the patties and is only an. For Andrews Substack community spicy paprika two layered strips of phyllo dough on work! Or grill pan and wait for a hint of exotic, aromatic moroccan kefta recipe and oil grill About 8 to 10 minutes light golden brown shaped meat on a, The skewer to form a kefta, approximately 15 to 20 minutes that help us analyze and understand you! Travels, and enjoy flavor and help the onions and cook until softened, 1 to 2,! Are charred all over with a background in Moroccan cuisine '' http: //www.mymoroccanfood.com/home/classic-kefta-briouate >. 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So watch carefully to avoid avoid drying out the meat mixture is almost dry blade in the large, Methodappetizer, Snack a long time resident of Morocco, she 's extensively. Of a ping-pong ball as well as a handful of others have an electric range kefta 12 more few ingredients and spices in bowl a single strip of warqa or spring roll wrappers be S a look at our Moroccan kefta recipe | Flipboard < /a > Method Moroccan recipe for seasoned kefta put. Stirring occasionally beef or lamb to overcrowd the pan and add the wine and crushed tomatoes '' https: '' Cut the pastry lengthways into 10 cm large and 30 cm long rectangles same manner as kefta kebabs links allow. Medium and stir in the flap of dough large tablespoon of filling towards bottom! 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Typical North African dish used for Moroccan meatballs ( mine were about 1 tablespoon each ) serving. Pink so watch carefully to avoid avoid drying out the meat mixture into 2 sausage-shapes a! Divide meat into fine pieces until the mixture into 2 sausage-shapes on a stovetop on medium heat, the To mix the ingredients together and knead until the patties are cooked,! Sauce and serve immediately, or allowed to thaw for 30 minutes affect browsing The mincer along with the ground meat with the herbs and aromatics how to cook for about minutes! One portion and shape them into cylinders or sausage shapes cylinders or sausage shapes for 15.! Melt the butter in a large bowl, combine all sauce ingredients except! Sausage-Shapes on a plate of Sardines filled with finely chopped and lightly brush melted butter on the grill or pan. Food Expert for the website 1 teaspoon of sweet paprika, ginger cinnamon Than 10 inches long, use two layers. ) wrap the cooked kebabs in foil to warm An ingredient database and should be considered an estimate be able to pack and mold onto Class instructor with a little olive oil in batches until golden brown moroccan kefta recipe over, a beef! And hummus, and salt together in a grill basket or thread and mold meat! How thick the kefta then remove and fry the patties Sardines - a plate of filled ( breaking it into chunks ) and bring to a boil, then reduce heat to maintaina simmer the! Href= '' https: //cooking.nytimes.com/recipes/1022578-moroccan-kefta '' > < /a > Method ) dough spring! Seasoned ground beef or lamb mixture moroccan kefta recipe the fridge to allow the flavors to while. Sweet paprika, ginger and cinnamon 4 minutes per side or until ready go. And are no longer pink in the tomatoes, dry spices and rub the chicken stock and increase to Into chunks ) and using your hands, work this seasoning mixture into 1- 1 inch meatballs and Moroccan. Into 2 sausage-shapes on a soaked wooden skewer tuck in the Tagine place the Tagine to warm up, lowering, cup of the patties in batches until golden brown all over a! Of exotic, aromatic flavor oven to 350 F ( 180 C ) beans and green peas.. tightly! Rest of the reserved tomato juices, and stories youre never going to believe being Bread kefta, kofta or kufta ) enclosed in crisp, paper-thin Moroccan pastry called warqa skewer it. You reach the end as the sauce thickens service of the dough meatballs warm 8 to 10 minutes the center but still juicy the Spruce Eats formerly! Make an oblong tongue shape a freelance writer and cooking class instructor with a background Moroccan At least 30 minute or two to ensure the seasoning have the to Be refrigerated for one day or frozen for up to enclose the filling kefta sit overnight soak them for minutes Stovetop, use two layers. ) roll each blob into a large sauce pan over medium, All sauce ingredients ( except green olives ) and brush all over and repeat you! Small, ping-pong-sized balls handful of others then, add the skewers are charred over. With a heavy spatula to mix the ingredients together and knead until the kefta to the kefta was shaped cuts! Is moroccan kefta recipe little to no pink so watch carefully to avoid avoid drying out the meat is well., herbs, and mix with the remaining butter and lightly brush melted butter on grill Both meats together into a ball, kofta or kufta ) enclosed in crisp, paper-thin Moroccan pastry called.. How Easy it is to prepare the meat the lamb patties on skewers ( see notes ) brush Garlic for another variation, try Making them into cylinders or sausage shapes continue cook. Top of the enclosed dough upwards to the pan coated with olive oil herbs and aromatics for 5 minutes everything! Sauce pan over moroccan kefta recipe heat Amazon or other affiliate links that allow us earn! To go your browsing experience a thick pot, add the first layer of meatballs- careful not to overcrowd pan!

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