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.
Yield: 4 servings, about 3 kefta each
Active Time: 35
Total Time: 95
- 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, (see Ingredient Note) for serving
- 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.
Tips & Notes
- Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.
Nutrition Bonus: Zinc (33% daily value), Vitamin C (25% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 3 1/2 medium-fat meat, 2 fat