Chicken Kefta Skewers

Ingredients:

– 3 chicken breasts
– 1 potato
– 1 chopped onion
– 3 tablespoons chopped parsley
– 1 garlic clove
– 2 tablespoons olive oil
– Juice of 1 lemon
– Salt, pepper, cumin, sweet and strong pepper

Preparation 

– Cut the chicken pieces into pieces.
– Place chicken pieces, garlic, parsley, lemon juice and mix in a blender.
– In a bowl, mix chicken mixture, chopped onion, olive oil, season with salt, pepper, cumin, sweet and strong pepper. Work the mixture by hand until a paste is obtained.
– Form with this mixture of pellets.
– Peel the potato and cut it into large cubes and fry in a hot oil bath.
– On skewers, place the chicken balls in the potato cubes.
– Heat the olive oil in a frying pan and fry the chicken skewers on all sides, drain on absorbent paper.
– Serve immediately.

 

Kefta Recipe for Ground Meat and Potato

Fot the Kefta :

Kefta

Ingredients:

– 300g of minced meat
– 1 potato
– 3 tablespoons chopped parsley
– 1 chopped onion
– 1 egg
– Salt, pepper, cumin

Preparation

– Wash the potatoes well and put them in a saucepan of slightly salted water, cook until the point of a knife is easy to get into the flesh, peel it and pass it through Vegetable mill.
– Put the chopped meat, mashed potatoes, chopped parsley, chopped onion, egg, cumin, salt and pepper in a bowl, mix well.
– Shape with this mixture of crocodiles in the form of pudding of 6cm long and 2.5cm of width.
– Fry in a bath of hot oil, remove when the croquettes are well browned.
– Wipe them with absorbent paper.
– Serve warm.

Moroccan Kefta and Tomato Tagine

Ingredients

For the kefta:

  • 1 small onion
  • ~1 tablespoon chopped cilantro leaves
  • ~2 tablespoons chopped parsley leaves
  • 1 pound ground beef or lamb (lamb is more common in Morocco; see Notes)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon Kosher salt (about half that if using regular table salt; see Notes)
  • 1 tablespoon olive oil for browning kefta meatballs

For the tomato sauce:

  • 2 medium onions (enough so you’ll have about 1½ cups of chopped onions)
  • 2 – 3 cloves garlic (to taste)
  • 1 tablespoon olive oil
  • ½ teaspoon Kosher salt (about half that if using table salt; see Notes)
  • ~1 tablespoon chopped cilantro leaves
  • ~1 tablespoon chopped parsley leaves
  • 1 28-ounce can chopped tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 6 eggs (or as many as you have people to serve; optional; consider using pasteurized—see Notes)
  • additional minced cilantro and/or parsley for garnish

Procedure

For the kefta:

  1. Peel the onion and chop it roughly if using a food processor (or grate it finely if mixing kefta by hand).
  2. Wash and dry the cilantro and parsley, and chop it roughly (or mince well if mixing kefta by hand).
  3. If using a food processor: Place the onion, cilantro, and parsley in the bowl and pulse until finely chopped. Add the ground beef or lamb, along with the cumin, cayenne pepper, and salt. Pulse until the onion, herbs, and spices are well incorporated into the ground meat. If mixing kefta by hand: Place all the ingredients (except the oil) in a medium-sized bowl. Using a spoon (or your hands), mix until everything is well incorporated.
  4. Wet your hands and pick up a small amount of the meat mixture. Roll between your palms until you’ve formed a meatball that’s about an inch in diameter. Repeat until you’ve formed all the kefta into balls.
  5. Place a large frying pan, preferably nonstick, on medium heat. When heated, add the oil. Once the oil is hot (it’ll shimmer—this takes about 15 seconds), add the kefta meatballs. Brown the meatballs on all sides, then set them aside while you continue with the sauce (you can brown the meatballs a few hours ahead of time if you wish; just refrigerate them in an airtight container until you’re ready to proceed).

For the tomato sauce:

  1. Peel the onions and chop them into dice of ½ inch or less. Peel the garlic cloves and mince them finely.
  2. Place a large, deep skillet or Dutch oven on the stovetop and turn the heat to medium. When the skillet is heated, add the oil. Once the oil is hot (it’ll shimmer—this takes about 15 seconds), add the chopped onion and garlic. Season with salt. Sauté for 5 minutes, or until the onion is just starting to become translucent.
  3. Meanwhile, wash and chop the cilantro and parsley.
  4. Add the cilantro, parsley, canned tomatoes, cumin, black pepper, cinnamon, and cayenne to the onions and garlic. Stir to combine. Bring the mixture to a simmer, then set a timer for 15 minutes.
  5. At the 15-minute mark, add the kefta meatballs that you prepared previously. Set the timer for another 15 minutes.
  6. Meanwhile, if you’re using eggs: Break each egg into a small individual bowl.
  7. When the timer goes off again, check the consistency of the sauce (you want it to be thick and jam-like; if it’s not thick enough, allow it to continue cooking for a few minutes).
  8. Once the sauce has cooked down to the proper consistency, add the eggs (if using). Carefully slip each egg from its bowl into the simmering sauce, spacing the eggs evenly around the perimeter of the cooking vessel. Poach the eggs in the sauce until they’re done to your liking—at least 4 minutes. The yolks will be quite runny at the 4-minute mark; if you want them to be firmer, cook the eggs for another minute or two.
  9. Scatter some minced cilantro and/or parsley over the top of the dish. Bring the cooking vessel to the table and serve from it (see Notes).
Moroccan Kefta and Tomato Tagine pn plate with couscous

Notes

  • In Morocco, this dish often is made with lamb—though beef is also quite common. In US supermarkets, it’s usually easier to purchase ground beef, so that’s what I use.
  • BTW, I like ground chuck in this dish, but any grade of ground beef will work.
  • Don’t be afraid to change the quantities of cilantro, parsley, onion, garlic, or spices in this recipe. Every butcher mixes his kefta differently, and every cook prepares the tomato sauce a bit differently. This recipe reflects the way I make the dish; you may prefer different ingredient ratios. You may also prefer to skip the cilantro entirely and use more parsley (or vice versa).
  • You can substitute a neutral oil like canola for olive oil in this dish if you like.
  • If you don’t have Kosher salt on hand, you can use plain table salt. In that case, though, I’d reduce the amount by about half since table salt is finer and more “condensed” than Kosher.
  • Eggs carry a slight (but real) risk of salmonella. So I suggest using pasteurized whenever the eggs won’t be fully cooked (and in my book, if the yolk is runny, they’re not fully cooked). Although it’s unlikely that the eggs you buy will be infected, why take the risk? You can usually identify pasteurized eggs because they have a red “P” stamped on them.
  • When I make this dish, I often prepare the eggs ahead of time using the method described in our recipe for Poached Eggs. I fully poach and chill the eggs, then just slip them into the hot tomato sauce to warm for a few minutes before serving.
  • Although the recipe instructs you to bring the cooking vessel to the table for serving, I often don’t. Instead, I tend to plate in the kitchen. When I do that, I generally reheat the poached eggs in hot water (again, see our prior post on Poached Eggs). To serve, I add the Kefta and sauce to a plate (along with couscous or another starch), then top it with the poached egg, and sprinkle on some chopped parsley or cilantro for garnish.
  • Though the poached egg looks pretty (and adds flavor), I often omit it. This dish is filling enough without it.
Moroccan Kefta and Tomato Tagine with poached egg garnish

Moroccan Meatballs — Tagine Kefta

INGREDIENTS

For the sauce

DIRECTIONS

  1. Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
  2. Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
  3. After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
  4. Place the meatballs in the sauce.
  5. Do not stir but just let them sit on top of the sauce.
  6. Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
  7. Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
  8. If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
  9. To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

Source: www.food.com

Algerian Kefta (Meatballs)

Ingredients

Directions

  • Prep 30 m

  • Cook 30 m

  • Ready In 1 h

  1. Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
  2. Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
  3. Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
  4. Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

Source: allrecipes.com