Kefta, seasoned ground meat, is one of Morocco’s most popular street foods. Traditionally, kefta is washed down with a glass of sweet mint tea. It’s delicious served with ratatouille

Ingredients

  • 8 ounces ground beef, 90%-lean or leaner
  • 8 ounces ground lamb
  • 1/3 cup lemon juice
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 8 pitted green olives
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon ground cumin, plus more for serving
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Harissa, for serving

 

Preparation

Place beef, lamb and lemon juice in a large bowl. Gently combine until incorporated. Marinate in the refrigerator for 1 hour. Transfer the meat to a colander and press to squeeze out excess moisture. Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with oil, cilantro, parsley, 1 tablespoon cumin, salt and pepper. Gently combine until evenly incorporated.

Position rack in upper third of oven; preheat broiler. Line a large rimmed baking sheet with foil and set a wire rack on it. Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 2 1/2 inches wide and 1/4 inch thick. Place on the wire rack. Broil the patties until brown and cooked through, 8 to 10 minutes. Serve with additional cumin and harissa, if desired.

 

Total Time: 1 hour 35 minutes (includes marinating time)

Per serving: 354 calories; 25 g fat (7 g sat, 14 g mono); 90 mg cholesterol; 6 g carbohydrates; 26 g protein; 1 g fiber; 607 mg sodium; 385 mg potassium.

4 servings, about 3 kefta each

from “Kefta,” Eating Well.

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