My Lubia Chala With Kefta Recipes

MOROCCAN KEFTA

Steps:

• In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne.
• Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
• Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
• Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.

BRIOUAT BIL KEFTA

Steps:

• Prepare the filling. In a large skillet, sauté the onion in the 4 tablespoons oil until softened. Add the meat, spices, salt, and pepper or ground chili pepper, and cook, crushing the meat with a fork and turning it over, for about 10 minutes, until it changes color. Stir in the parsley and cilantro.
• Lightly beat the eggs in a bowl and pour over the meat. Cook gently, stirring, for a moment or two only, until the eggs set to a creamy consistency. Let the filling cool. Taste and add more spices and pepper if you like.
• To fill and roll the cigars: cut each sheet of fillo into three rectangles and put them together in a pile so that they do not dry out.
• Brush the top one very lightly with melted butter or oil.
• See drawings on page 117. Put a tablespoon of filling along one of the short edges. Roll the fillo over it. Roll up like a cigar, tucking the ends in when you've rolled it halfway so that the filling does not fall out, then continue to roll, letting the ends unfold so that they appear open. Place the rolls side by side on a greased baking sheet, brush with melted butter, and bake in a preheated 300°F oven for 35 minutes, or until golden. Serve very hot.
• You may dust the cigars with confectioners' sugar or cinnamon or with both.
• If you want to fry a few for an instant snack (they are nice fried), do so in about 1/2 inch not-too-hot vegetable oil, turning over once, until browned. Drain on paper towels.

KIFTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
• In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
• Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
• While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.

MEATBALLS CASSEROLE WITH GREEN BEANS

Steps:

• Fry onion, add all the other ingredients and cook covered for 20 minutes.
• In the meanwhile mix all ingredients for the meatballs together and shape a dozen of balls.
• Cook your meatballs in a casserole with the grill of your oven until they are brown, but not black! This takes about 10 Minutes.
• Top your meatballs with your vegetables and continue to cook for half an hour covered at low temperature.
• Stir in lemon.
• Serve with preferably with flatbread or couscous.

MY LUBIA CHALA WITH KEFTA

Steps:

• Heat 12-inch nonstick skillet over medium-high heat, 2 minutes. Add beef; sprinkle with salt and pepper. Cook 3 minutes, stirring, until no longer pink.
• Add garlic and spices; cook 1 minute. Add tomatoes, green beans and carrots; cover skillet and bring to boil.
• Reduce heat to medium and simmer 15 minutes, stirring once. Stir in lemon.
• Make sure that the green beans are soft, no crisp green beans are served here! I have also done this recipe with canned green beans and have found it to be very good and a good way to have green beans out of season. Use 2 cans if using canned beans.