A spiced köfte from Moroccan cuisine blended with cumin, cinnamon, and paprika; lightened with fresh parsley and mint, it cooks quickly on the grill. Served in a sandwich or with rice and a lemon wedge, it's a filling dinner dish.
Knead the ground meat, onion, parsley, mint, cumin, cinnamon, red pepper, garlic, and salt thoroughly by hand in a large bowl for 5-6 minutes.
Take egg-sized portions of the mixture and shape into oval patties by pressing lightly in your palm, or thread onto skewers.
Grill the patties over medium-high heat, turning until browned on all sides. Caution: the internal temperature must reach 71°C (160°F), which takes about 12-15 minutes on average.
Serve the hot patties with lemon wedges, either in bread or alongside rice.
Important: Work the spices into the ground meat by hand for a good while (5-6 minutes), or the meatballs may fall apart while cooking. Caution: If the grill is too hot, the outside may burn while the inside stays raw — cook over medium heat.
Adding a pinch of cinnamon to the mixture brings the sweet-spicy balance that is the signature of Moroccan cuisine to the kefta; it's important to use cinnamon in moderation without overdoing it.
Admin DadaGastro · verified in test kitchenİlk defa yaptığım halde hiç zorlanmadım, adımlar çok netti. Kızım da yardım etti, birlikte yapmak keyifliydi.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.