Moroccan Kefta

Kefta makawra, meaning “rounded ground meat”– very very small meat balls in a delicious Moroccan tomato sauce.

kefta

1- In a bowl, place 500 gr of lean ground beef and add: three garlic cloves crushed, about an inch of fresh ginger root grated, a teaspoon of cumin, fresh herbs of choice (I used mint and cilantro) and pepper. (Do NOT put salt or it would become watery. You can add salt when you start cooking them in the tomato sauce.) Mix with your hand a form very little balls of one cm in diameter. Put on a plate.
2- In a deep pan, put either one kg of fresh tomato pulp or 500 gr of canned whole tomatoes. Add a teaspoon of turmeric and mix. As soon as it starts to boil, add the kefta and mix gently. Let it simmer for about 20 minutes on low fire, gently mixing it along the cooking.
– Serve with white rice. It also goes well with pasta. I like to add some hot chili. 
– If you have left overs, a great Moroccan treat is to put some of the Kefta with the sauce in a pan, break eggs on top and cover. Serve with the eggyolk still a bit running. It is delicious!

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