KEFTA KEBABS

KEFTA KEBABS (Moroccan ground beef or lamb kebabs, for four)

 

Kebabs, kefta kebabs 1 OLYMPUS DIGITAL CAMERA

2 pounds fatty ground beef or lamb

1 small onion, finely chopped or grated

a large handful of chopped flat-leaf parsley

a large handful of chopped coriander

a handful of chopped mint

½ teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground ginger

a good pinch of ground chili pepper

salt


  1. Put all of the ingredients together in a bowl. Mix well and work with your hands into a soft paste.  Wash your hands and rub them with oil.  Take lumps of the paste the size of a tangerine and roll them into sausage shapes about ¾ inch thick then spread them around flat wooden skewers.  Alternatively, shape the meat into burgers.
  1. Place the keftas on a heat-proof serving dish or on a piece of foil on a baking tray and cook under the preheated broiler for about 10 minutes, turning them over once, until browned on the outside but still pink inside.
  1. Serve hot with good bread and a Mediterranean chopped salad (shepherd salad).

from Claudia Roden, Arabesque

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