Moroccan Kefta Kebab is a meat dish from Morocco. North African shish kebab is prepared with a variety of spices characteristic of this part of the planet. Kefta (Kofta) this is ground beef or mutton with spices on skewers.
How to cook Kefta Kebab?
Onions and spicy spices are added to the faosh: paprika, cumin, cinnamon, mint, pepper for sharpness. Meat with spices is allowed to rest for one or two hours, so that the meat is filled with the aromas of spices. The meat is skewered, pressed with fingers into the shape of a “sausage” and fried on a grill or open fire.
Red onion — 2 onions
Minced beef or lamb — 450 grams
Ground paprika — 2 teaspoons
Salt — 1 teaspoon
Black pepper — ¼ teaspoon
Ground Cayenne pepper — ¼ teaspoon
Ground cumin — 1 teaspoon
Ground cinnamon — 1 teaspoon
Mint — 15 grams
Parsley — 15 grams
Cilantro leaves — 10 grams
1. Finely chop the onion.
2. Add ground paprika, salt, ground black pepper, ground cayenne pepper, ground cumin, ground cinnamon, onion, finely chopped mint, parsley, coriander leaves to the minced meat. Mix thoroughly!
3. Cover the cup with minced meat with a film and send it to the refrigerator for at least one hour, so that the flavors would be absorbed into the meat.
4. Put the meat on skewers and evenly distribute it by hand along the entire length of the skewer. Get a “sausage” on a skewer.
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