Curece cufte - Turkey kefta
From the rich treasury of Moroccan cuisine, the choice fell on these meatballs made of minced lean meat stewed in sweet - spicy soft meat. The meatballs are served with boiled rice. To my husband and me this was our lunch today.
Preparation steps
- Wash the raisins and drain the water. Cut the onion into slices or larger cubes. Pour two tablespoons of oil into a shallow pan, add chopped onion, washed raisins, add half a teaspoon of RAS EL HANOUT spice (I made this spice according to Pomoravka's recipe), then add salt and pepper to taste and pour about 100 ml of stock. Mix everything well and simmer over a low heat, constantly adding the stock and stirring occasionally. Cook for about 15 - 20 min.
- Prepare meatballs like this. In a deep bowl, mix minced lean meat, pretzels, egg, RAS EL HANOUT spice, salt and pepper to taste and finely chopped parsley leaf. Combine everything well and make walnut-sized dumplings. Place the meatballs over the sautéed onions and raisins, cover, and sauté everything together, stirring occasionally and adding a little of the stock. Simmer for about 20 minutes.
Serving
Serve meatballs with cooked rice.