Qotbane del Kefta
The best kefta I have eaten ware in Tangiers. There I had a charming guide, Rashid, who born and brought up in the medina, and knew every single cafe, restaurant and stall – and, of course, which ones were the best. He took me on a marvelous gastronomic tour of all these tiny places, culminating in a visit to a very old man who make the most exquisite kefta. The recipe below is his. Makes 24 brochettes.
ingredients
- 1 medium sized onion quartered
- 55 g/2 oz each fresh flat leaf parsley and fresh coriander most of bottom stalks discarded
- 2 – 3 springs of fresh mint, leaves only
- 1 kg/2 ½ lb boneless lamb, preferably from the shoulder minced
- 1 teaspoon each ground cumin and paprika
- ½ teaspoon each ground allspice, ras el hanout (optional) and dried chilies crushed to a coarse powder
- sea salt
preparation
- Put the onion, coriander, parsley, and mint in a food processor and process until very finely chopped.
- Put the minced lamb in a mixing bowl and add the chopped onion and herbs, all the spices and sea salt to taste. Mix with your hands until evenly combined. If you have a blender, process the meat mixture in it, in batches, for very short time to make it little smoother.
- Divide the meat into 24 portions. Roll each portion into a ball and warp it tightly around a skewer, squeezing it up and down, to form a sausage 10 – 15 cm/4 –6 in long. Pinch it quite thin at each end.
- Cook the kefta over a charcoal fire or under a preheated hot grill for 3 – 4 minutes on each side or until they are done to your liking. Serve immediately.
February 24th, 2007
Tajen Fatooma
This tortilla-like dish has a delicate lemony taste. The recipe comes from a man in Tetouan who has a delightful little restaurant not far from the superb fish market there. Have the prawns ready to use at room temperature to make user they will heat up thoroughly in the time it takes for the eggs to cook. serve 4
ingredients
- 6 tablespoons extra virgin olive oil
- 6 garlic cloves finely chopped
- 300 g/10 oz fresh coriander most of bottom stalks discarded then finely chopped
- ¾ teaspoon ground cumin
- sea salt
- juice of 1 lemon, or to taste
- 9 free-range eggs
- ¼ teaspoon dried chilies crushed to a coarse powder, or to taste
- 600 g/1 lb 5 oz medium-sized cooked and shelled tiger prawns.
preparation
- heat the olive oil in a large sauté pan (preferably one from which you can serve at table.) When the oil is hot add the chopped garlic and coriander and sauté for 1-2 minutes.
- Add the cumin, 350ml/12 fl oz water and salt to taste and stir to mix. Bring to the boil over a medium high heat, then cover and leave to boil for 20-25 minutes, stirring occasionally, or until the sauce has reduced and there is hardly and water left. If necessary, boil uncovered until excess water has evaporated. Add the lemon juice and leave to bubble for another 2-3 minutes.
- Meanwhile, beat the eggs and season them with the crushed chilies and salt to taste.
- Reduce the heat under the pan to low. Add the prawns to the sauce, stir and spread them out evenly. Taste the sauce and adjust the seasoning if necessary, then add the eggs. Cover the pan and cook for 3-4 minutes or until the eggs are set to your liking. Serve immediately.
February 12th, 2007
Besla M’assala
This surprising dish does not have a very appealing color – the spice mixture turns the onions dark brown – but don’t be put off because it is quite luscious. Traditionally it is served with plain fried fish, but it is particularly good with Squabs Stuffed with Couscous. Serves 4
ingredients
- 4 tablespoons extra virgin olive oil
- 6 medium-sized onions (about 900 g/2 lb) thinly sliced
- 1 ½ teaspoons ras el hanout
- sea salt
- 2 tablespoons good runny honey
preparation
- Put the oil and onions in a large saute pan, add 350 ml/12 fl oz water and place over a medium high heat. Stir in the ras wl hanout and a little sea salt. Bring to the boil, cover and leave to boil for 15 minutes. Reduce the heat to medium low and simmer, stirring regularly, until the onions become quite mushy. This will take 20 – 30 minutes.
- Uncover the pan, increase the heat a little and cook, stirring continuously, for about 5 minutes to reduce the sauce further if needed. Add the honey and leave to bubble for a few more minutes. Taste and adjust the seasoning if necessary. Serve very hot.
February 1st, 2007