Kofta usually made by meat. You can make these Moroccan meatballs from beef, lamb, turkey or a combination of meats. This is really a good recipe in Moroccan style. So lets try the recipe at your home..
Ingredients:
For the Sauce :
Preparation:
Ingredients:
- 1 lb. (about 1/2 kg) ground beef, lamb or turkey
- 2 tablespoons very finely chopped onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon paprika 1 teaspoon cumin
- 3/4 teaspoon salt, or more to taste
- 1/4 teaspoon cinnamon
- 1/8 teaspoon black pepper or cayenne pepper
For the Sauce :
- 4 tablespoons butter
- 1 tablespoon chopped parsley and/or cilantro
- 1 teaspoon lemon juice, or more to taste
- 2 or 3 saffron threads, crumbled (optional)
Preparation:
- Mix the ground meat with the onion, parsley, cilantro and spices. Knead the mixture well, and if time allows set the meat aside to allow the flavors to blend for a half hour (or longer in the fridge).
- Shape the kefta into small meatballs. These can be as tiny as marbles, but I usually make mine about 3/4 inch in diameter.
- Melt the butter in a large saute pan or frying pan over medium heat and add the meatballs. Cook, stirring frequently, until the meatballs are browned on all sides.
- Add the lemon juice, parsley and saffron to the pan. Continue cooking the meatballs for a few minutes longer while the sauce reduces to the the consistency of melted butter. Serve immediately.
