Thursday 26 / December / 2024
A traditional favourite for Moroccan Suhoor is undoubtedly Kefta. As the sound of it, kefta is technically kofte, which is made with meat (shaped to form little balls) cooked in a curry made with onions, tomatoes and herbs and spices. This delicious gravy is served with hot pita breads called Batbout. These are flavourful breads with a chewy texture. Batbouts are perfect to be filled in with curry or be stuffed like sandwiches.
This is one of the most popular recipes in Morocco during Ramadan for Suhoor.
Ingredients
Minced Mutton - 250gms
Whole Garam Masala – Bay Leave, Cinnamon Stick
Ginger Garlic Paste - 1 tsp
Onion chopped - 1 cup
Tomato paste - 1 cup
Coriander Leaves - ½ cup
Cumin (Crushed or ground) - ½ tsp
Chilli Powder -½ tsp
Turmeric powder -¼ tsp
Coriander Powder -¼ tsp
Mixed spices masala powder - ½ tsp
Oil -¼ Cup
Salt
Preparations
To a clean bowl, add minced meat with 1/2cup chopped onions, half of the spices and 2-3 tsp coriander leaves. Now knead the mixture for 2 to 3 minutes until the flavours are incorporated well and combined together to form the dough.
Take small portions of meat mixture and shape them into small balls and keep aside.
To make the sauce, take a pan, add oil, saute the onions with bay leaf and cinnamon stick for 2 minutes.
Add Ginger - Garlic paste, mix well. Cook for a minute
Add tomato paste, remaining herbs and spices and a glass of water. Stir well and allow the mixture to cook for 5 to 10 minutes.
Once it is comes to a thick, sauce-like consistency, add meat balls and cover and cook until meat is cooked through.
Serve this with hot Pita bread and enjoy your Suhoor.
Firdaus Noorain is a food vlogger, entrepreneur, food columnist and recipe creator by hobby and Managing Director of Bake'In by profession.
