Kefta, an ubiquitous street food in Morocco and the Middle East, are flavorful meatballs that are simple to prepare at home. This recipe provides a detailed guide on how to make juicy and aromatic Moroccan Kefta, whether you prefer them as kebabs or simmered in a tagine.
What is Kefta?
Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. In Morocco they're named Kefta and Typically made with ground lamb or mutton and an array of fragrant spices. The version on sticks would be kebab.
Moroccans often grill it over charcoal, but it’s very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.
[ENG] Moroccan Fish Meatballs Tagine (Kefta del Hout) | Flavors of Morocco
Ingredients for Moroccan Kefta
For the best flavor, gather these fresh ingredients:
- 1 pound ground beef or lamb (15- to 20-percent fat)
- 1 small yellow onion, grated with its juices reserved (about 120 grams)
- ½ packed cup flat-leaf parsley, finely chopped
- ½ packed cup cilantro, finely chopped
- ½ packed cup mint leaves, finely chopped
- 2 heaped teaspoons sweet paprika
- 1 teaspoon ground cumin
- ½ heaped teaspoon kosher salt, plus more as needed
- ½ teaspoon black pepper
- Pinch of ground cayenne
- Neutral oil, such as canola, for greasing
Ingredient Substitution Guide: Feel free to use either ground lamb or beef - both are delicious.
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How to Make Kefta
Step-by-Step Instructions
- Prepare the Skewers: If using wood skewers, soak them in cold water for 30 minutes to prevent burning.
- Combine Ingredients: In a large bowl using your hands or a large spoon, very thoroughly combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne until uniform.
- Check Seasoning: Take about ½ teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
- Shape the Kefta: Take about 2½ tablespoons of the kefta mixture and mold it onto a skewer to form a log that is about 1-inch thick and 2½-inches long, pressing the meat firmly to adhere. (If using long skewers, you can form one long log on each.) Repeat until you've used all the kefta mixture.
- Chill: Place the skewers on a plate, cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
Cooking Methods
When ready to cook, heat the grill or grill pan to medium-high, lightly oil the grates with a brush, place the kebabs on the grill and cook for 3 to 4 minutes on each side, until cooked through and the meat releases from the grill.
Four Cooking Methods (choose any method):
- Shallow Fry: Heat 3 tablespoons oil in a cast iron or heavy skillet over medium-high heat. Fry 4 keftas at a time, 3-4 minutes on each side until deeply browned. Roll around a bit to make sure they are cooked on all sides. Add more oil and repeat with remaining keftas. Transfer to a plate lined with paper towels.
- Grill: Preheat grill to medium-high heat and grease grates well. Grill keftas for 4-5 minutes per side, turning once, until cooked and lightly charred. Check koobideh tutorial for more tips.
- Broil: Preheat broiler and position oven rack about 5 inches from heat source. Lightly oil a broiler pan or a rack-insert baking sheet. Place keftas on rack, spacing them apart and then brush lightly with oil. Broil for 5-6 minutes, flip, then broil another 3-4 minutes until browned and cooked through. Note: Broiling times may vary by oven, so check progress early.
- Air Fry: Preheat air fryer to 400°F (200°C).
Don't overcook: Keftas should be cooked quickly at high heat to brown the exterior while keeping the inside juicy.
Tips for Perfect Kefta
- Mixture Consistency: Aim for a moist but firm texture. Drain onion juice before adding grated onion to avoid excess moisture.
- Shaping & Handling: Use wet hands to prevent sticking. Chill the mixture before shaping to help it stick better to skewers.
- Skewer Tips: Wooden skewers may hold the mixture better, especially when grilling. Metal skewers work best as they conduct heat for even cooking.
- Cooking: Cook kebabs quickly over high heat. Avoid slow cooking - it dries out the meat. Use enough oil to help with browning and prevent dryness.
Moroccan Kefta Tagine Recipe
Fragrant lamb kefta meatballs sit in tangy, warmly spiced tomato sauce - this Moroccan kefta tagine is so simple and tasty. This Moroccan kefta tagine recipe features delectable juicy balls of lamb in a rich, tangy and silky tomato sauce. It's full of colour, flavour and texture, and really very simple.
To make the sauce, we simply fry the kefta then remove and fry the onions and garlic. Then add a few spices and tomato. We then return the kefta to the pan and wait for a little until they cook. That's it!
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Instructions to make Kefta Tagine:
- Using your hands, combine all the kofta ingredients together until very well combined and sticky. Using lightly wet hands, roll a small amount into a ball, slightly smaller than a ping pong shape. Arrange all on a plate.
- Heat a deep frying pan with the olive oil over a medium heat until just hot. Add the kefta in one layer and brown on all sides for about 6 minutes. Remove from the pan.
- Add the spring onion and garlic to the pan and fry gently for 2 minutes before adding the cumin, coriander and turmeric powders. Stir briefly before adding the stock, followed by the tomato. Stir well, then gently tip the kefta and any juices back into the pan.
- Season with salt & pepper and bring the sauce to a simmer. Reduce the heat to low and partially cover the pan.
This tagine is wonderful as it is, but in Morocco, eggs are often broken into the sauce at the end and cooked until just set (like an Israeli shakshuka).
Serving Suggestions
Serve immediately with bread and a side of vegetables or a salad. Pair with: Couscous or flatbreads, yogurt sauce, harissa, or tahini drizzle.
To serve Kefta Tagine - I like a big bowl of couscous - typically I'll add a little butter when I soak/cook the couscous with boiling water or broth for added flavour. When cooked I'll stir in plenty of fresh herbs and sometimes some chopped preserved lemon and/or chopped nuts like almonds, pistachios or walnuts.
Leftover Ideas: Use in wraps, grain bowls, sandwiches.
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Nutritional Information
Nutritional analysis per serving (4 servings):
| Nutrient | Amount |
|---|---|
| Calories | 333 |
| Fat | 25 grams |
| Saturated Fat | 9 grams |
| Trans Fat | 1 gram |
| Monounsaturated Fat | 12 grams |
| Polyunsaturated Fat | 1 gram |
| Carbohydrates | 5 grams |
| Dietary Fiber | 2 grams |
| Sugars | 1 gram |
| Protein | 21 grams |
| Sodium | 322 milligrams |
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Storage Instructions
The kefta once cooked will stay fresh in the fridge (well covered) for 4-5 days. In the freezer, you can store in bags or sealed containers for 3+ months. Just defrost when needed and reheat in the microwave or pan until piping hot.
Enjoy your homemade Moroccan Kefta!
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tags: #Moroccan
