Kefta from Morocco

These are just the loveliest Kefta you’ll ever eat!

I shudder at the word “meat balls”, and I think my grandmother would also, so I’ll settle for “Kefta” which means ground beef in Arabic. These are full of mild spices and very small.

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1- Place 500 gr of high quality ground beef in a bowl and mix with crushed garlic (quantity to your liking), salt & pepper (to your liking), two teaspoons of cumin, two teaspoons of paprika, a little bit of grated cinnamon, one teaspoon of turmeric and a bunch of fresh parsley and mint finely chopped. Mix well with your hands.
2- Make little balls of about 1.5 cm in diameter. Set aside.
3- In a deep pan, place a little bit of olive oil and add either one kilogram of skinless tomatoes, or 850 gr of high quality canned tomatoes.
4- When the tomatoes have heated up, add the Kefta and mix gently until they are all well covered. Simmer for about 25 minutes.

I served them with white Basmati rice with raisins, and a cucumber salad on the side.

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Tip: If you have left overs, place the Kefta in a pan and break two eggs on top. Cover and let it simmer until the eggs are done sunny side up style. Place a little bit of fresh mint on top and serve. 

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