Kefta - Moroccan style meatballs
A quick and easy dish, this is a family favourite in Morocco. The spices can be as hot as you like, and for a more sophisticated version add green and purple olives.
Quick and easy, meatballs are european, asian, african, or
moroccan!
For the moroccan version, you can use ground beef, lamb, or veal, or a combination (my preference).
Ingredients
Meatballs
1 pound (500 gm) ground beef(lamb, or veal)
1 clove garlic, minced
1/4 cup finely minced cilantro or fresh parsley, or a combination
3tbsp olive oil, for the pan.
Mix all but the oil together, using your hands, as gently as possible. Too much handling will make them tough. Form into 1" balls, and lightly brown in the olive oil over medium low heat, in a deep heavy bottomed sauté pan, or a cooking tagine. Then add
2 tsp of Moroccan Magic
1/2 tsp salt
1 onion sliced
2 tomatoes, sliced
2 cloves peeled garlic
one green or red pepper, sliced
one jalapeno pepper, in thin slices (optional)
Turn heat to medium high for 3 or 4 minutes, watching carefully, to draw the moisture out from the vegetables. Add 8 or 9 kalamata or green olives, and 1/4 cup water, turn heat to low. Let simmer for 10 minutes, for the flavors to blend. For an authentic touch, add an egg or two to poach in the sauce for the last few minutes.
Serve with a crusty bread or pitas, to scoop up the meatballs and absorb the sauce. A green salad or a mixed Moroccan salad finishes your meal, with mint tea of course.
For the moroccan version, you can use ground beef, lamb, or veal, or a combination (my preference).
Ingredients
Meatballs
1 pound (500 gm) ground beef(lamb, or veal)
2 tsp Moroccan Magic, or Hot Hot Maroc OR 1/2 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cinnamon, 1/4 tsp black pepper
1/2 onion, grated1 clove garlic, minced
1/4 cup finely minced cilantro or fresh parsley, or a combination
3tbsp olive oil, for the pan.
Mix all but the oil together, using your hands, as gently as possible. Too much handling will make them tough. Form into 1" balls, and lightly brown in the olive oil over medium low heat, in a deep heavy bottomed sauté pan, or a cooking tagine. Then add
2 tsp of Moroccan Magic
1/2 tsp salt
1 onion sliced
2 tomatoes, sliced
2 cloves peeled garlic
one green or red pepper, sliced
one jalapeno pepper, in thin slices (optional)
Turn heat to medium high for 3 or 4 minutes, watching carefully, to draw the moisture out from the vegetables. Add 8 or 9 kalamata or green olives, and 1/4 cup water, turn heat to low. Let simmer for 10 minutes, for the flavors to blend. For an authentic touch, add an egg or two to poach in the sauce for the last few minutes.
Serve with a crusty bread or pitas, to scoop up the meatballs and absorb the sauce. A green salad or a mixed Moroccan salad finishes your meal, with mint tea of course.
Extra special served in Moroccan tea glasses.
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