Broiled Keftas
"From “North African Cooking” by Hilaire Walden.
“It is generally recommended that the lamb used for Keftas should contain about ten percent fat, to bind the ingredients together and keep them moist during cooking. Leaner meat can be used, however, if you do not mind crumblier, slightly drier Keftas.”"
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 1⁄4 lbs lamb, freshly ground
- 1 onion, grated
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cayenne pepper
- 1 bunch cilantro, chopped
- 3 mint leaves, chopped
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 egg, beaten
- salt and pepper, to taste
- salt, mixed with
- cumin, to serve
directions
- Mix all the ingredients together then knead well to make a homogenous paste.
- Chill for 1 hour.
- Preheat the broiler or barbecue.
- Form meat mixture into small cakes about 2-inches in diameter and 3/4 –inch thick.
- Broil or barbecue for a few minutes each side.
- Serve sprinkled with a mixture of salt and cumin.
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RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
