Moroccan Kafta

Name: Moroccan Kafta
Yield: 4 to 5 people
Ingredients: [for the meat]; 10 1/2 oz ground beef (about 300 grams); 1 teaspoon minced garlic; 1/2 teaspoon ginger; 1/2 teaspoon sweet paprika; 1/4 teaspoon cumin; 1/4 teaspoon black pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon hot paprika; 1 small handful of chopped parsley; 1 small handful of chopped cilantro; Salt; [for the sauce]; 5 tomatoes; 1 teaspoon ground garlic; 1/2 teaspoon sweet paprika; 1/4 teaspoon black pepper; 1 small handful of chopped parsley; 1 small handful of chopped cilantro; 1 pinch hot paprika; Salt; Olive oil

Alba G @ubinha23

Cantabria

Moroccan meatballs. Traditional recipe from the Merzouga desert area.

Alba G @ubinha23

Cantabria

Moroccan meatballs. Traditional recipe from the Merzouga desert area.

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Ingredients

4 to 5 people

[for the meat]
10 1/2 ozground beef (about 300 grams)
1 teaspoonminced garlic
1/2 teaspoonginger
1/2 teaspoonsweet paprika
1/4 teaspooncumin
1/4 teaspoonblack pepper
1/4 teaspoonground cinnamon
1/4 teaspoonhot paprika
1small handful of chopped parsley
1small handful of chopped cilantro
Salt
[for the sauce]
5tomatoes
1 teaspoonground garlic
1/2 teaspoonsweet paprika
1/4 teaspoonblack pepper
1small handful of chopped parsley
1small handful of chopped cilantro
1 pinchhot paprika
Salt
Olive oil

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Steps

1

Knead the meat with the spices to infuse it with flavor.
2

In a clay pot (like a tagine), add plenty of oil and form small balls with the meat mixture (slightly larger than a grape).
3

Grate the tomatoes without the skin and cover the meat with the juice and flesh, add the spices, and bring to a simmer. Stir occasionally to prevent sticking.
4

Once the meat is cooked, remove from heat.

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Alba G @ubinha23

Published in the US on April 09, 2025 13:17

Cantabria

Me apasiona la cocina. Especialmente la cocina tradicional y la cocina internacional.Marruecos es mi segundo país, espero que disfrutéis de mis recetas.