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Kefta with Herbs

Serves 4 Entree meat

Kefta with Herbs

Kefta with Herbs finds its place on Mediterranean tables, where olive oil flows generously and the zest of lemon brightens the air. This dish, a staple in the repertoire of North African and Levantine grills, is adapted here for everyday cooking, bringing the essence of the sea and garden into your home. The combination of ground meat with fresh herbs and spices creates a compelling melody that is both comforting and invigorating.

As you bite into these kefta, expect the savory richness of lamb or beef to be elevated by the aromatic dance of cumin and paprika. The herbs—parsley and cilantro—lend a fresh, verdant note that balances the depth of the spices, while the olive oil ensures each bite is succulent and satisfying. Enjoy them as the centerpiece of a relaxed meal, paired with simple sides that let the kefta's flavors shine.

Ingredients

  • 600 gground lamb or beef
  • 1onion
  • handfulparsley and cilantro
  • 1 tspcumin
  • 1 tsppaprika
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion and a handful each of parsley and cilantro. The herbs should be finely minced to ensure they blend well with the meat, enhancing the flavor throughout the mixture.
  2. In a large mixing bowl, combine 600 g of ground lamb or beef with the chopped onion, parsley, and cilantro. Add 1 teaspoon of cumin, 1 teaspoon of paprika, and season with fine sea salt and black pepper to taste. Use your hands to mix the ingredients thoroughly, ensuring the spices and herbs are evenly distributed throughout the meat.
  3. Shape the seasoned meat mixture into small, elongated patties or logs, about the size of a small sausage. This shape helps them cook evenly and allows for a good sear on all sides.
  4. Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Once the oil is shimmering, carefully place the kefta in the pan, ensuring they are not crowded, which allows them to brown properly.
  5. Sear the kefta for about 3-4 minutes on each side, turning them carefully with tongs. You are looking for a deep brown color on the outside, which indicates a good sear and caramelization of the spices.
  6. Continue cooking until the kefta reach your desired level of doneness. For medium, the interior should be slightly pink and juicy, but not raw. Adjust the heat as needed to prevent the kefta from drying out.
  7. Once cooked, remove the kefta from the pan and let them rest on a plate for a few minutes. This resting period allows the juices to redistribute, ensuring a moist and flavorful bite.
  8. Finish by squeezing fresh lemon juice over the kefta before serving. Serve in modest portions, accompanied by a simple salad or flatbread, to complement the rich flavors of the dish.