The Food Of Morocco
Kefta Brochettes
Page 399
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
View photos (1)Tags: ground lamb
Recipe Reviews
Zosia from Toronto, ON
Moist ground lamb kebabs flavoured with the traditional herbs and spices of Moroccan cuisine.
These were quick and easy to prepare: ground lamb, crème fraîche (or suet) and flavourings are first whizzed together in a food processor to a paste-like consistency. I don’t normally make meatballs/burgers from meat paste, but I wanted to experience the correct texture of the dish as well as the flavour. One change I did make is that I shaped them right away and stored in the refrigerator overnight, bringing them to room temperature before cooking instead of allowing the mixture to sit at room for 1 hour before shaping and cooking.
The texture was dense but still moist, and the flavour, fabulous, especially with a little heat provided by harissa sauce on the side. A great alternative to my usual bbq fare.
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