Moroccan Kefta dyal Gharb Recipe - Kefta dyal L'ham
Making a good Moroccan kefta (minced or ground beef) is about the right ingredients and the right handling. It starts with a mix of cuts and the right animal fat and continues with a specific spice mix and a few herbs. Kefta is one of the top street food options you might encounter in Morocco. Each one of us have his or her own favorite list of restaurant-grills which serve the most delectable sandwich along with a good mint tea, a cold soda and even some fries. This recipe captures the essence of kefta we used to enjoy in the Gharb region in northwest Morocco.
Yield: 6 servings
Calories: 474kcal
Ingredients
- 1.65 lbs meat, mixture of lean and fatty parts such as leg of lamb, flank, middle chest and large chest, cut into big cubes
- 8.8 oz kidney fat (suet) diced small
- 1 onion, medium-sized grated or finely chopped
Seasoning
- 1/4 cup flat leaf parsley, leaves only, finely chopped
- 3 to 5 mint leaves finely chopped
- 1 tsp dried marjoram
- 1 1/2 tsp ground cumin
- 2 tsp ground sweet paprika
- 1 1/2 tsp salt
- 1/2 tsp ground cayenne, or to taste
- 1 tsp ras el hanout
- 1 tsp ground coriander seeds
Extra Seasoning for Serving, combined or served apart
- 1 tsp salt
- 1 tbsp ground cumin
- 1 tsp cayenne
Instructions
Grind the Meat
- First, use the machine to grind the meat and the fat. Then add the herbs and spices and grind a second time. Note: If you'll be freezing the kefta mixture, wait to add the grated onion until the day you thaw and use the kefta. That's because the onion does not freeze well.
Shaping the Kefta
- It's always useful to have a bowl of water handy. When we shape kefta, the hands tend to become sticky. Wetting our hands and pat drying them helps with shaping the rest of the kefta. Do this whenever you find it difficult to shape the ground meat.
- The kefta for grilling is usually shaped one of the following ways: - Mini-burgers about 2 inch round and no more than 1/3 inch thick, - Fingers about 4 inch tall and 1/2 inch thick - A lump is squeezed around the sfafeds or qotban (metal skewers) to form a sort of long sausage.
- You can shape kefta a few hours ahead, cover it and place it in the fridge or you can do that as you prepare the grill or the barbecue.
Grilling Kefta
- Prepare the brasero/bbq. Make sure the flames have enough time to calm down. Start grilling when you see the charcoal covered with a layer of grey-silver ash. This way you ensure the kefta will be grilled properly.Place rows of kefta fingers or burgers side by side in a grill basket as it will be easy to flip it later.
- Grill each side for a few minutes. Rotate the grill to the other side. It should be well done but juicy from inside according to Moroccan standards. Some like it well done with burnt edges and some like it just medium.
Serving Kefta
- My dad's traditional tip for serving a juicy kefta: the addition of a knob of butter over the pile of kefta fingers while still piping hot. The combination of the juice from the meat and the butter melting with the heat is something to die for. We used to rush on the plate and wipe a few drops of this juice with the bread. To all of us, it was as important as the Kefta itself.
- Grilled Kefta is always served with bread which will be soaked in its juices after forming the sandwich and squeezed on. When the grills are on the menu, they are accompanied by fresh and cooked salads. During winter, lentils or white beans will most likely be served as a side dish.
- Serve with a hot Moroccan tea. Otherwise, a green tea with a few mint leaves inside will do.We enjoy making sandwich by sprinkling the garnishing mix over the meat, adding a bit of harissa or green olives, a finely chopped tomato and cucumber salad seasoned with cumin, salt and pepper.
Notes
- In general, Moroccan butchers offer to add herbs and spices while grinding meat as part of their normal service. Some people like my family prefer to buy their ground meat plain and season it themselves at home.
- My family grates a couple of onions to the kefta mix before shaping it. It keeps it moist and adds more flavor. However, any kefta going to the freezer should not have onion added to it.
- Using fresh spices play a major role in deciding how much to add. Freshly ground spices always deliver best results. Adjust the quantity according to the strength of the spices in your cupboard.
- The breast of lamb is located at the bottom of the body of the animal. Cartilaginous and rich in bone, it is composed mainly of the muscles of the abdomen. It's a choice piece, full of flavors.
- You can use beef, veal or lamb meat or you can mix them.
- If you don't have ras el hanout handy, just add the following mix to your kefta before cooking or grilling it: • ¼ tsp cinnamon powder • A pinch of clove powder • 2 or 3 dried rose petals • 4 inch of dry galangal or ginger powder • ¼ tsp of freshly grated nutmeg
Calories: 474kcal | Carbohydrates: 3g | Protein: 17g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 78mg | Sodium: 1026mg | Potassium: 322mg | Vitamin A: 740IU | Vitamin C: 5.4mg | Calcium: 30mg | Iron: 3mg
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.
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