[Meatballs] [North Africa] [Couscous] [Kebabs] [Kaitlyn's Moroccan Kebabs] [Lamb] [Ethnic] [Lee's Recipes]
The brochettes could be made up to a day ahead and held, covered, in the refrigerator until you're ready to cook them. We would serve them with room temperature couscous and a big platter of cold melon slices to tame the spicy heat of the meat.. Ingredients 1-1/2 pounds/680 g ground beef or lamb or a mix of the two (see Note) Directions
Notes: The meat should have a bit of fat. If, once ground, it feels a bit dry, a few drops of olive oil will help moisten it. Have the butcher grind the meat twice. Some Moroccans blend in fat from around the kidney of a lamb, or, for its rich flavor, the kidney itself. See also Kaitlyn's Moroccan Kefta Kebabs below.
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[Meatballs] [North Africa] [Couscous] [Kebabs] [Grilled Spicy Kefta Brochettes] [Lamb] [Ethnic] [Lee's Recipes]
Ingredients 1.5 to 2 pounds of ground beef or lamb Directions
Notes: The meat should have a bit of fat. If, once ground, it feels a bit dry, a few drops of olive oil will help moisten it. Have the butcher grind the meat twice. Some Moroccans blend in fat from around the kidney of a lamb, or, for its rich flavor, the kidney itself. Back to Jeff Koehler's Grilled Spicy Kefta Brochettes above.
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Sources: "Grilled Spicy Kefta Brochettes" from Morocco: A Culinary
Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled
Oasis of Zagora by Jeff Koehler, Chronicle Books , 2012) from email by
my friend Pat May 30, 2012
Photo and alternate recipe from Kaitlyn Cooks blog by by Kaitlyn McFadden
at http://kaitlyncooks.blogspot.com/2011/09/kefta-kofta-kafta-recipe-for-moroccan.html
accessed May 30, 2012