Kefta
moroccanBalls or patties of ground meat, usually lamb or beef, mixed with spices and fresh herbs.
Main ingredients
Recipe
Ingredients
Koftas:
- 500 g ground lamb
- 0.5 onion(s)
- 60 g panko breadcrumbs
- 2 clove(s) garlic
- 2 tbsp fresh cilantro
- 2 tsp cumin
- 2 tsp paprika
- 1.5 tsp ground cinnamon
- 1 tsp cayenne pepper
- 1.5 tsp salt
- 0.5 tsp white pepper
Yogurt sauce:
- 250 g plain yogurt
- 1 tbsp olive oil
- 1 clove garlic
- 1 tsp cumin
- 1 tbsp lemon juice
- 0.25 tsp salt
Instructions
Preparing the ingredients:
- 1Finely chop the onion, garlic, and cilantro.
Preparing the kefta:
- 2In a large bowl, mix the ground lamb, onion, panko breadcrumbs, garlic, cilantro, cumin, paprika, cinnamon, cayenne pepper, salt, and pepper.
- 3Mix all the ingredients well until you get an even mixture.
- 4Divide the mixture into equal portions and shape each portion into a sausage form.
- 5Skewer each kefta with a wooden skewer.
- 6Preheat the grill to medium-high heat (or the oven grill setting to 200°C).
- 7Grill the keftas for about 10 minutes, turning them regularly, until golden and cooked through.
Preparing the sauce:
- 8In a small bowl, mix the Greek yogurt, olive oil, garlic, cumin, lemon juice, and salt.
Presentation:
- 9Once the keftas are cooked, serve them hot with Lebanese flatbread, the sauce, and raw vegetables.
Tips for success
- Don't overwork the meat. Mix just enough to evenly incorporate the spices and herbs. Overworking it would make the keftas dense and compact rather than tender.
- Wet your hands to shape them. The mixture of ground meat and onion tends to be sticky. Lightly wetting your hands between each kefta makes the process much easier.
- Favor quick, high-heat cooking. For keftas that are juicy inside and well-seared outside, high heat (grill, griddle, or a very hot pan) is preferable.
About this dish
Keftas, or köftes, are balls or patties of ground meat, usually lamb or beef, mixed with spices, fresh herbs (such as parsley or cilantro), and sometimes onions or garlic. Originating from the Middle East and Central Asia, these treats have spread throughout the Mediterranean basin and India, with each region developing its own variations. In Turkey, köftes are often grilled or baked, while in Morocco, keftas are frequently simmered in a tomato sauce flavored with cumin and cinnamon. Simple and flavorful, they can be served with rice, flatbread, or accompanied by sauces such as mint yogurt. Versatile and appreciated for their rich flavors, keftas symbolize the blending of nomadic and settled culinary traditions.
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