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Moroccan Kefta with dried figs

Recipe from: 8 October 2010

Ingredients 21
Servings 4
Time 15 mins


  • Kefta:
  • 800
    ground lamb
  • 1
    medium onion
  • 1
    whole red chili
  • 1
    fine cumin
  • 1
    fine fennel
  • 2
    curry powder
  • 2
    cloves garlic
  • 1
    fine coriander
  • 6 - 8
    dried figs, soaked in hot water for ½ hour
  • 1 1/2
  • Cucumber salad:
  • 1
    English cucumber
  • 1/2
    red onion
  • 1
    green chili
  • 1
    red chili
  • Fresh coriander
  • 1
    white wine vinegar
  • 1
    black or yellow mustard seeds
  • 2
  • Pinch of salt


5 mins
Squeeze the liquid from figs, cut them in smaller pieces and place in your food processor with all the other ingredients.
Pulse until blended, but do not over-processed. The mixture must remain coarse in texture.
Shape in meatballs or cilinder shapes and insert a skewer in each one.
Grill these meatballs on the open fire or use your griddle pan.
Serve them with  some minty yogurt (mix chopped fresh mint with some yogurt), a fresh cumcumber salad and some jasmin rice.

Cucumber salad:
Peel the cumcumber and half it.
Take a teaspoon and scrape out the pips otherwise your salad will be watery.
Slice finely in a small glass bowl.
Slice the onion finely and also the chilies(for less fire, remove the seeds).
Rougly chop some coriander and add to the other ingredients.
Mix the vinegar, sugar, mustard seeds and salt and taste.
Adjust to your taste and pour over the cucumber salad.

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Read more on: bake  |  beef  |  grill

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