👨‍🍳 조리법

1. 1

   Prepare the aromatics and herbs: Finely chop the fresh parsley and cilantro. Finely grate or mince the yellow onion. Ensure the onion is very finely processed to avoid large chunks in the kefta.

   ⏱️ 10 minutes
2. 2

   Combine the kefta mixture: In a large bowl, combine the ground beef, grated onion, chopped parsley, chopped cilantro, cumin, paprika, salt, and black pepper. Use your hands to gently but thoroughly mix all the ingredients until just combined. Be careful not to overmix, as this can make the kefta tough.

   ⏱️ 5 minutes
3. 3

   Shape the kefta: Divide the mixture into 12-18 equal portions. Roll each portion into a log shape (about 3-4 inches long and 1 inch thick) to thread onto skewers, or flatten them into small patties (about 1/2 inch thick). If using skewers, soak wooden skewers in water for at least 30 minutes beforehand to prevent burning.

   ⏱️ 10 minutes
4. 4

   Cook the kefta: \n\n**Grilling:** Preheat your grill to medium-high heat (approximately 200-230°C / 400-450°F). Lightly oil the grill grates. Place the kefta logs or patties on the grill and cook for 4-6 minutes per side, or until nicely browned and cooked through. The internal temperature should reach 71°C (160°F). \n\n**Pan-Frying/Tagine:** Heat 1 tablespoon of olive oil in a large skillet or tagine over medium-high heat. Add the kefta patties (or logs, if they fit) in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side until browned and cooked through (internal temperature 71°C / 160°F). \n\n**Tagine with Eggs (Optional):** If making the tagine version, after browning the kefta in the tagine, create small wells within the kefta. Crack an egg into each well. Cover the tagine and let it simmer gently over low heat until the eggs are cooked to your desired doneness (about 5-8 minutes).

   ⏱️ 15-20 minutes