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Kefta Marocaine
Moroccan Spiced Meatballs
A classic Moroccan dish of flavorful, spiced ground beef, infused with fresh herbs and aromatics. Traditionally grilled or simmered in a tagine with eggs, this kefta is incredibly versatile and can be served as a main course, appetizer, or part of a mezze platter.
đ§ Ingredienser
- 600 g Ground beef(80/20 lean-to-fat ratio is ideal for flavor and moisture.)
- 1 medium Yellow onion
- 1/2 cup Fresh parsley
- 1/2 cup Fresh cilantro
- 1 tsp Ground cumin
- 1 tsp Sweet paprika
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
- 1 tbsp Olive oil(for cooking, if not grilling)
- 4-6 large Eggs(optional, for tagine preparation)
đšâđł Instruktioner
- 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.
â±ïž 10 minutes - 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.
â±ïž 5 minutes - 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.
â±ïž 10 minutes - 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).
â±ïž 15-20 minutes
đĄ Proffstips
- âFor the best flavor and texture, use ground beef with a good fat content (around 20%).
- âFinely grating the onion ensures it integrates seamlessly into the meat mixture.
- âDon't overwork the meat mixture; mix just until combined to keep the kefta tender.
- âServe hot with crusty bread, couscous, or a fresh salad.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute half of the ground beef with ground lamb for a richer flavor.
- Add a pinch of cayenne pepper or red pepper flakes to the mixture for a spicier kick.
- Incorporate finely chopped bell peppers or zucchini into the meat mixture for added vegetables.