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. Source: EatingWell Magazine, September/October 2008

Kitty Morse
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Ingredients

Ingredient Checklist

Directions

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  • Place beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour.

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  • 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 2 1/2 inches wide and 1/4 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.

Tips

Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Nutrition Facts

264 calories; 20.7 g total fat; 5.6 g saturated fat; 55 mg cholesterol; 581 mg sodium. 258 mg potassium; 4.9 g carbohydrates; 0.9 g fiber; 1 g sugar; 14.6 g protein; 234 IU vitamin a iu; 12 mg vitamin c; 22 mcg folate; 32 mg calcium; 2 mg iron; 18 mg magnesium;

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Rating: 3 stars
12/05/2011
Re: Just for fun Read More