Moroccan Kefta
2 pounds lamb, very finely ground
2 onions, grated
3 Tbs chopped flat-leaf parsley
3 Tbs chopped cilantro
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground ginger
1/4 tsp cinnamon
Salt and pepper
1/4 tsp ground chile or cayenne pepper (optional)
4 Tbs extra virgin olive oil
juice of 1 lemon
Mix the lamb with the onions, parsley, cilantro, cumin, coriander, ginger cinnamon, salt and pepper in a large bowl and knead vigorously until very smooth and pasty. With wet hands, divide the meat into 32 equal portions (about the size of an egg). Press them firmly around flat bladed skewers, two on each skewer, and flatten slightly into thin sausage shapes. Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly.
In a small bowl, combine 4 Tbs olive oil and the juice of one lemon. Whisk to combine and drizzle over the cooked Kefta.
Serve at once with bread.
Notes: For a minty variation, mix the meat and onion with 3 Tbs chopped cilantro, 3 Tbs chopped mint, 2 tsp ground cumin, salt, and pepper.
The Kefta is also delicious when served with a good Tzatziki Sauce, even though Tzatziki is a Greek sauce, the ingredients and flavors meld well with Moroccan cuisine.
I found kneading the lamb to be a bit tedious, so I pulsed half of the lamb mixture in the food processor fitted with the blade until it was pasty, then combined it with the remainder of the mix and kneaded it in very well. The texture turned out perfectly.
If you do not have flat bladed skewers, you can use bamboo stir sticks. Just be sure to soak the stir sticks overnight in water so they don't burn on the grill.
2 onions, grated
3 Tbs chopped flat-leaf parsley
3 Tbs chopped cilantro
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground ginger
1/4 tsp cinnamon
Salt and pepper
1/4 tsp ground chile or cayenne pepper (optional)
4 Tbs extra virgin olive oil
juice of 1 lemon
Mix the lamb with the onions, parsley, cilantro, cumin, coriander, ginger cinnamon, salt and pepper in a large bowl and knead vigorously until very smooth and pasty. With wet hands, divide the meat into 32 equal portions (about the size of an egg). Press them firmly around flat bladed skewers, two on each skewer, and flatten slightly into thin sausage shapes. Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly.
In a small bowl, combine 4 Tbs olive oil and the juice of one lemon. Whisk to combine and drizzle over the cooked Kefta.
Serve at once with bread.
Notes: For a minty variation, mix the meat and onion with 3 Tbs chopped cilantro, 3 Tbs chopped mint, 2 tsp ground cumin, salt, and pepper.
The Kefta is also delicious when served with a good Tzatziki Sauce, even though Tzatziki is a Greek sauce, the ingredients and flavors meld well with Moroccan cuisine.
I found kneading the lamb to be a bit tedious, so I pulsed half of the lamb mixture in the food processor fitted with the blade until it was pasty, then combined it with the remainder of the mix and kneaded it in very well. The texture turned out perfectly.
If you do not have flat bladed skewers, you can use bamboo stir sticks. Just be sure to soak the stir sticks overnight in water so they don't burn on the grill.
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