The title says it all. Kefta is the type of snack that is on sale in bus and train stations throughout North Africa and the Middle East. It’s cooked on the spot and eaten straight from the pan. Speed is essential when travelers are about to depart, so this is the perfect dish for a quick brunch or supper. Make the tiny meatballs in advance and keep them chilled till they are needed.
Recipe from The African & Middle Eastern Cookbook
- 225g minced (ground) lamb
- 1 onion, finely chopped
- 50g fresh breadcrumbs
- 5 eggs
- 1 tsp ground cinnamon
- bunch of flat leaf parsley, chopped
- 2 tbsp olive oil
- 400g can chopped tomatoes
- 2 tsp sugar
- 1 tsp ras el hanout
- small bunch of fresh coriander, roughly chopped
- salt and ground black pepper, to taste
- crusty bread, to serve
- In a bowl, knead minced lamp with onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper till well mixed.
- Lift mixture in your hand and slap it down into bowl several times.
- Take a small amount of mixture and shape it into a small ball abt the size of a walnut. Repeat with remaining mixture to make abt 12 balls.
- Heat olive oil in a large, heavy frying pan.
- Fry meatballs till nicely browned, turning them occasionally so they cook evenly.
- Stir tomatoes, sugar, ras el hanout and most of the coriander into pan.
- Bring to the boil, cook for a few mins to reduce liquid, and roll the balls round in sauce.
- Season to taste with salt and pepper.
- Make room for the remaining eggs in pan and crack them into spaces between meatballs.
- Cover pan, reduce heat and cook for abt 3 mins or till eggs are just set.
- Sprinkle with remaining coriander and serve in pan, with chunks of bread to use as scoop.
Both Dunster and I really like it – so easy and tastes so good..
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