Morroccan Beef Kefta
Beef Kefta
Kefta, or kofta, is a really a family of dishes that you'll find in many different cultures, but I was first introduced to it through Villa Jerada's Kefta Spice Rub. Using this premixed, authentic spice rub simplifies the recipe and ensures flavors reminscent of the street stalls and diner tables of Tangier.
- Author
- Marguerite
- Prep Time
- 1 hours
- Cook Time
- 15 minutes
- Servings
- 4
- Category
Grilling
Ingredients
- 1 pound ground beef (15-20 percent fat)
- 1 small yellow onion, grated
- 1 ½ cups fresh cilantro, mint and/or parsley, finely chopped
- 1 heaping tablespoon Villa Jerada Kefta Rub
- Salt and pepper, to taste
- 1 cup greek yogurt
- 1 Persian cucumber, grated
- ½ heaped teaspoon kosher salt
- 2 cloves garlic, grated
- 1 tablespoon lemon juice
Directions
- Prepare the kefta: in a large bowl, mix all the ingredients for the kefta together. Be careful not to overwork as too much mixing will result in tough meat.
- Make a tiny patty out of a ½ teaspoon of the kefta mixture, cook it (in a pan or microwave) and taste to check the seasoning. Add more salt if desired.
- Form kefta mixture into either logs or patties no more than ½” thick. Cover and chill for 1 hour or up to 24 hours.
- Meanwhile, prepare the yogurt sauce. Whisk all yogurt sauce ingredients in a small bowl until well combined. Taste, and adjust seasoning. Set aside.
- When ready to cook, heat the grill or pan to medium high heat. Lightly oil the grates before placing the kefta on the grill and cook for 3-4 minutes on each side until cooked through. Serve immediately with grilled bread, lots of lettuce, chopped cherry tomatoes and the yogurt sauce.