-
View
Kefta, the Moroccan take on spiced meatballs, is a dish that embodies the bold flavours and fragrant spices that are so integral to Moroccan cooking. These small, tender morsels of seasoned meat are packed with aromatic herbs and spices, then cooked to perfection, often grilled or simmered in a savoury sauce.
Whether served as a main dish or tucked into a fresh piece of flatbread, Kefta brings a burst of flavour that’s both comforting and exciting, making it a beloved part of Moroccan cuisine.
What Is Kefta?
Kefta refers to Moroccan spiced meatballs, typically made from ground beef or lamb mixed with a blend of fresh herbs and spices. The mixture is rolled into small balls or shaped into elongated patties before being cooked.
One of the great things about Kefta is its versatility; it can be grilled, skewered, cooked in a skillet, or even simmered in a tomato-based sauce with eggs, a preparation known as “Kefta Mkaouara.” This adaptability makes it a popular choice for family meals, outdoor barbecues, or even festive gatherings.
In Morocco, Kefta is more than just a simple meat dish, it’s a true expression of the country’s culinary heritage. Each family has its version, often tweaking the spice blend to suit their tastes. Served with a side of couscous, fresh salad, or crusty bread, Kefta is a dish that brings warmth and community to the table.
Ingredients and Taste
Ground beef or lamb forms the base of the dish, providing a rich, succulent texture. Fresh herbs such as parsley and cilantro are mixed into the meat, adding a burst of freshness that balances the richness.
Then comes the spice blend: cumin, paprika, coriander, and a touch of cinnamon. This combination of spices brings warmth and depth, giving Kefta its signature flavour that’s both savoury and aromatic.
Garlic and onion are often added to enhance the flavour, creating a well-rounded taste that’s packed with layers. When grilled, Kefta develops a slight char that adds a smoky element, elevating the flavours even further.
If cooked in a tomato sauce, the spices meld with the acidity of the tomatoes, resulting in a comforting dish that’s rich and satisfying. The overall taste of Kefta is bold but balanced, with each ingredient contributing to a harmonious, flavourful experience.
A Taste of History
Kefta has a long history in Moroccan cuisine, with its roots tracing back to the Berber, Arab, and Mediterranean influences that have shaped the region’s culinary identity. The tradition of seasoning and grilling ground meat is an ancient one, and over time, Moroccan cooks developed their own distinctive spice blends to create the unique flavours found in Kefta today.
The use of cumin, coriander, and paprika reflects Morocco’s rich spice trade history, where a variety of spices from across the world found their way into local kitchens, transforming simple ingredients into deeply flavourful dishes.
Today, Kefta remains a staple in Moroccan households and an ambassador of Moroccan cuisine around the world. Whether enjoyed as street food, prepared at home, or served in a traditional Moroccan restaurant, Kefta continues to captivate with its blend of aromatic spices and tender meat.
Kefta (Moroccan Spiced Meatballs) Recipe
Serves: 4 people
Ingredients:
For the Kefta:
- 500g ground beef or lamb
- 1 small onion, finely grated
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 2 tbsp olive oil
- 1 can (400g) diced tomatoes
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Directions
Preheat your oven to 200°C (390°F). In a large bowl, combine the ground meat, grated onion, minced garlic, chopped parsley, and chopped cilantro. Mixing by hand is best to ensure all the ingredients are evenly distributed throughout the meat.
Add the ground cumin, paprika, coriander, cinnamon, cayenne pepper (if using), salt, and black pepper to the meat mixture. Continue mixing thoroughly until all the spices are well incorporated, which helps flavour the meatballs evenly.
Shape the seasoned meat mixture into small balls, roughly the size of a walnut. For consistency, use a tablespoon to measure the portions. Place the formed meatballs on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned on the outside but still juicy on the inside. Avoid overbaking to maintain tenderness. Meanwhile, proceed to prepare the sauce.
For the sauce, heat olive oil in a large skillet over medium heat. Add the diced tomatoes, paprika, cumin, and cinnamon. Stir well to combine the spices with the tomatoes and let it cook for 10-12 minutes until the sauce starts to thicken.
Season the tomato sauce with salt and pepper according to taste. If the sauce appears too thick, add a splash of water to achieve the desired consistency. The sauce should be rich but not overly reduced.
Once the meatballs are done, add them to the skillet with the sauce. Gently coat the meatballs in the sauce, ensuring each one is well covered. Let them simmer in the sauce for another 5-10 minutes to allow the flavours to meld together.
Serve the kefta hot, garnished with additional chopped parsley or cilantro. This dish is best enjoyed with warm Moroccan bread, couscous, or over a bed of fluffy rice. Offer lemon wedges on the side for a fresh citrus burst that enhances the spiced flavours.
Leave a Review