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20 minute dinner recipes

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From EatingWell:  September/October 2008

Kefta, seasoned ground meat, is one of Morocco's most popular street foods. Traditionally, kefta is washed down with a glass of sweet mint tea. It's delicious served with ratatouille.

4 servings, about 3 kefta each | Active Time: 35 minutes | Total Time: 1 hour 35 minutes (includes marinating time)



  1. Place beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour.
  2. 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.
  3. Position rack in upper third of oven; preheat broiler. Line a large rimmed baking sheet with foil and set a wire rack on it.
  4. Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2 1/2 inches wide and 1/4 inch thick. Place on the wire rack.
  5. Broil the patties until brown and cooked through, 8 to 10 minutes. Serve with additional cumin and harissa, if desired.


Per serving : 354 Calories; 25 g Fat; 7 g Sat; 14 g Mono; 90 mg Cholesterol; 6 g Carbohydrates; 26 g Protein; 1 g Fiber; 607 mg Sodium; 385 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 3 1/2 medium-fat meat, 2 fat

Tips & Notes