Moroccan Ktefa Recipe
Moroccan Ktefa is a delicious traditional dish originating from the northern region of Morocco. It is made with minced beef or lamb and is flavored with cinnamon, ginger, pepper, and garlic. The meat is first browned, then combined with raisins, almonds, eggs and a mixture of other spices and vegetables. The resulting mixture is fried in oil until golden brown and served over couscous.
This dish is a favorite for both its flavor and the ease of preparation. While there are many variations on this classic recipe, the one provided here is simple and easy to make.
1 pound ground beef or ground lamb
2 cloves garlic, minced
2 teaspoon freshly grated ginger
2 teaspoon ground cinnamon
1 teaspoon ground pepper
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 cup raisins
1/4 cup blanched almonds
2 tablespoons olive oil
1 onion, sliced
1 red pepper, cut into cubes
1 cup canned chickpeas, rinsed
1 cup vegetable stock
1. In a large skillet, heat the olive oil over medium-high heat. Add the meat, garlic, ginger, cinnamon, pepper, cumin and cloves and cook, stirring regularly, until the meat is browned.
2. Add the raisins, almonds, eggs, onion, red pepper and chickpeas to the pan and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
3. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.
4. Serve the Ktefa over a bed of couscous and enjoy.