Lamb Kefta
Kefta is a spicy Moroccan street food most often grilled in long-finger-shaped patties on skewers and served on flatbread. Not a fan of lamb? Beef or bison would also work here, but it is doubtful that one could detect the difference with all those spices. The barberries add a sweet and sour component, as does the pomegranate molasses. The lemony yogurt sauce, fresh herbs, and pine nuts are the perfect finishing touches. These patties can be grilled. Serve on flatbread or a fresh salad.
4 servings
INGREDIENTS:
1 pound ground lamb, beef, or bison
1 medium onion, chopped
1 tablespoon ground allspice
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
¼ teaspoon Aleppo pepper or fresh ground black pepper
1 teaspoon kosher salt
1 tablespoon pomegranate molasses
1 large egg
¼ cup barberries or dried currants or goji berries
4 tablespoons Greek yogurt
1 tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil, divided
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
2 tablespoons pine nuts, toasted briefly in a dry saucepan over medium heat
DIRECTIONS:
In a mixing bowl, knead the ground lamb, onion, spices, peppers, salt, pomegranate molasses, egg, and barberries together with clean hands. Cover and refrigerate for half an hour. (Can be pulsed together in a food processor but be careful not to over blend.)
Meanwhile, mix the Greek yogurt, lemon juice, and one tablespoon olive oil. Add salt to taste. Reserve at room temperature
Shape the meat mixture into four long patties. Heat the one tablespoon olive oil in a skillet over medium-high heat until it shimmers. Work in batches, browning the patties for several minutes on each side.
Serve hot or warm drizzled with the yogurt lemon sauce, chopped parsley, chopped mint, and pine nuts.
Serve with warm flatbread and/or fresh salad.
Lamb Kefta
Ingredients
- 1 pound ground lamb, beef, or bison
- 1 medium onion, chopped
- 1 tablespoon ground allspice
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon red pepper flakes
- ¼ teaspoon Aleppo pepper or fresh ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon pomegranate molasses
- 1 large egg
- ¼ cup barberries or dried currants or goji berries
- 4 tablespoons Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoon extra virgin olive oil, divided
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 2 tablespoons pine nuts, toasted briefly in a dry saucepan over medium heat
Instructions
- In a mixing bowl, knead the ground lamb, onion, spices, peppers, salt, pomegranate molasses, egg, and barberries together with clean hands. Cover and refrigerate for half an hour. (Can be pulsed together in a food processor but be careful not to over blend.)
- Meanwhile, mix the Greek yogurt, lemon juice, and one tablespoon olive oil. Add salt to taste. Reserve at room temperature
- Shape the meat mixture into four long patties. Heat the one tablespoon olive oil in a skillet over medium-high heat until it shimmers. Work in batches, browning the patties for several minutes on each side.
- Serve hot or warm drizzled with the yogurt lemon sauce, chopped parsley, chopped mint, and pine nuts.
- Serve with warm flatbread and/or fresh salad.
Nutrition Facts
Calories
492.35Fat (grams)
33.64Sat. Fat (grams)
10.85Carbs (grams)
14.39Fiber (grams)
2.31Net carbs
12.09Sugar (grams)
8.04Protein (grams)
33.29Sodium (milligrams)
453.26Cholesterol (grams)
157.20The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.