Kefta on skewers from Couscous and Other Good Food from Morocco / Good Food from Morocco (page 248) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute ground lamb for ground beef, fresh mint for dried mint, fresh marjoram for dried marjoram

  • twoyolks on July 15, 2023

    Unlike the previous comment, I had no issues with the mixture being dry. I grated the onion finely and it provided enough liquid to bind the meat. The kefta have a lot of flavorful and were quite good. I also used the approximation for ras al hanout in the recipe which worked well.

  • wester on March 15, 2016

    The mixture as given in the recipe was so dry it was almost impossible to shape. I added a few tablesppons of yogurt. With that addition, they were good flavorful meatballs.

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