Moroccan kefta is a lot more intense in flavor than the Lebanese one. One of its main seasonings is the complex ras el-hanout, a mixture of more than twenty spices, including cardamom, nutmeg, ginger, the now-illegal aphrodisiac Spanish fly, and dried roses, and the meat is mixed with even more herbs. You can mold it around skewers as with the Lebanese kefta or simply shape it into patties and pan-fry it. These are traditionally served with a tomato and onion salad and Moroccan Bread.
SERVES 4 TO 6
INGREDIENTS
- 1 medium onion (5 ounces/150 g), quartered
- A few sprigs cilantro, most of the bottom stems discarded
- A few sprigs flat-leaf parsley, most of the bottom stems discarded
- A handful of mint leaves
- 2 small handfuls of marjoram leaves
- 2¼ pounds (1 kg) lean lamb, finely ground
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground allspice
- ½ teaspoon cayenne pepper
- ½ teaspoon ras el-hanout (optional)
- Sea salt
INSTRUCTIONS
- Put the onions and herbs in a food processor and process until very finely chopped. Transfer to a bowl and add the ground lamb, spices, and salt. Mix with your hands until evenly blended.
- Divide the meat into 24 equal portions. Roll each portion into a ball and wrap each tightly around a skewer (preferably flat), squeezing the meat up and down, to form a sausage 4 or 6 inches (10 to 15 cm) long. Pinch it quite thin at each end.
- Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
- Grill or broil the skewers for 2 to 3 minutes on each side, or until done to your liking. Serve immediately.
