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Kefta is the Moroccan Arabic term for ground meat or minced meat, with or without classic Moroccan seasoning that includes at a minimum paprika, cumin, onion and fresh herbs. At most Moroccan butcher shops, meat is selected and then ground to order. If it's to be seasoned, spices and herbs will be added directly to the mincer along with the fresh meat and added fat. The kefta will be wrapped to bring home, or as is sometimes the case, taken to an adjacent or nearby grill to be cooked and enjoyed on the spot as street food.
Prepared this way, grilled kefta kebabs can be eaten directly from the skewer or used as a sandwich filler; for the latter, they're traditionally stuffed into Moroccan bread along with a tomato and onion salad or with grilled onions and tomatoes as condiments.
Although buying seasoned kefta simplifies the process for getting it ready for the grill or stove, I rarely enjoy it as much as kefta that I've mixed at home using the Kefta Recipe below. Ginger, turmeric and cinnamon are optional but I recommend that you include them. A little Ras el Hanout may also be added for a hint of exotic, aromatic flavor.
Ground beef, lamb or a mix of the two are all traditionally used in kefta; a little added fat is necessary for classic texture and flavor and there will be a compromise if you omit it. Whether you follow tradition or opt for a leaner version, be sure to ask your butcher to finely grind and/or double-grind the meat; this makes the meat softer and easier to shape without following apart.
Molding or threading the meat onto skewers and then cooking over coals is not mandatory. The same basic mixture can be shaped into patties for pan frying; into sausage-like logs for oven baking; or into petite meatballs for poaching in sauce or butter.
Please note that the total time below does not factor in the time involved in prepping a grill for cooking or preheating an oven or broiler.
For another variation, try Nada Kiffa's Kefta dyal Gharb recipe.
