How to Make a Kefta Shadow and Bone: A Traditional Moroccan Recipe
Kefta shadow and bone is a classic Moroccan dish that has been enjoyed for generations. Made from ground meat, this flavorful and aromatic dish is a staple in Moroccan cuisine. In this article, we will guide you through the process of making kefta shadow and bone, ensuring that you can enjoy this delightful meal at home.
Ingredients:
Before you start, gather the following ingredients:
– 1 lb ground lamb or beef
– 1 medium onion, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of ground coriander
– 1/2 teaspoon of ground turmeric
– 1/2 teaspoon of paprika
– 1/2 teaspoon of ground cinnamon
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/4 teaspoon of cayenne pepper (optional, for heat)
– 2 tablespoons of olive oil
– 1/2 cup of water or chicken broth
– 1/2 cup of bread crumbs
– 1/4 cup of fresh parsley, chopped
– 2 tablespoons of fresh cilantro, chopped
– 2 eggs, beaten
– Vegetable oil for frying
Instructions:
1.
Prepare the Meat Mixture:
– In a large bowl, combine the ground meat, chopped onion, minced garlic, ground cumin, ground coriander, ground turmeric, paprika, cinnamon, salt, black pepper, and cayenne pepper (if using).
– Mix well until all the ingredients are well combined.
2.
Shape the Kefta:
– Take a small portion of the meat mixture and shape it into a ball. Repeat this process until all the meat mixture is used up. You should have about 12-15 kefta balls.
3.
Prepare the Coating:
– In a separate bowl, mix the bread crumbs, chopped parsley, chopped cilantro, beaten eggs, and 1/4 cup of water or chicken broth.
– Stir the mixture until it forms a paste-like consistency.
4.
Coat the Kefta:
– Dip each kefta ball into the bread crumb mixture, ensuring that it is evenly coated. Place the coated kefta on a plate lined with parchment paper.
5.
Fry the Kefta:
– Heat vegetable oil in a large frying pan over medium-high heat.
– Once the oil is hot, add the coated kefta balls to the pan and fry for about 5-7 minutes on each side, or until they are golden brown and cooked through.
– Remove the kefta from the pan and place them on a paper towel-lined plate to drain excess oil.
6.
Serve:
– Serve the kefta shadow and bone with Moroccan flatbread, rice, or as a side dish for your favorite main course.
Now that you have learned how to make kefta shadow and bone, you can enjoy this delicious Moroccan dish in the comfort of your own home. Buon appetito!
