In my research for this post I found out that there is a basic recipe and many different optional spices & multiple ways of prepping/cooking the kefta. Kefta can be grilled as a kabob or made as meatballs & simmered in a simmering liquid. Kefta means chopped meat; it can be served with a creamy herbed yogurt and/or a herbed tomato sauce. I am using just a basic recipe with no add-ins for this recipe. I noted the optional spices at the end of the recipe.
1 pound Ground Beef (and/or lamb)
Medium Onion, grated (or finely diced) & well-drained (squeeze through cheesecloth)
2 teaspoon Paprika (not smoked)
1 teaspoon Cumin
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Cayenne
1/4 cup Fresh Parsley, chopped
1/4 cup Fresh Cilantro, chopped – – (use additional parsley for those who don’t like cilantro)
Combine all ingredients; set aside in refrigerator at least an hour (for flavors to blend). Shape into a sausage shape & skewer the meat; mold to skewer. Cook over hot coals (gray in color) about 5 minutes each side or until cooked through (watch carefully so they don’t dry out). Serve immediately.
Creamy Herbed Sauce
1/2 red onion, finely diced
1 cup plain Greek non-dairy yogurt or sour cream
1/2 bunch cilantro, minced
1/2 bunch mint
2 hot peppers, seeded & diced
zest & juice of 1 lime
2 garlic cloves, finely minced
1 1/2 teaspoon cumin
Combine onion & yogurt (sour cream); combine the remaining ingredients & pulse until lightly blended; fold into onion/yogurt mixture & serve with Kefta.
1/4 teaspoon to 1 teaspoon Cinnamon
3 teaspoons Fresh Mint (especially with lamb)
Have you every had Kefta? Did you like it?