Moroccan Keftas
I cook with love, garlic, and not enough measuring cups.
Ingredients:
2.2 pounds (1k) ground meat
3 Tbsp PLC House Blend
1 onion finely chopped
4 cloves garlic, chopped
1 cup parsley, finely chopped
2 tsp rice vinegar
Cooking steps
Step 1
Put everything in a bowl and mix until ingredients are evenly distributed.
Step 2
Remove 2-3 Tbsp of the meat mixture and form into an oval in the palm of your hand. Gently press your fingers into the oval to create those iconic kefta ridges.
Step 3
Preheat a pan over medium high heat. Once hot, drizzle 1 tsp oil into the pan just to get started (the meat will release its own fat so you won’t need to add more for other batches) and add a few keftas at a time. Be sure not to overcrowd the pan.
Step 4
Sear meat on 3 sides for about 1-2 minutes until you get a yummy crust on all sides.
Step 5
If you like your keftas more well done, you can finish them in a 175°c (350°f) oven for around 10 minutes.
Step 6
Serve hot and enjoy! *note: you can make the mixture the night before or in the morning and just form and sear before serving!
