Moroccan meatballs recipe - Kefta

How to prepare Moroccan meatballs ( Kefta ) :
An easy recipe for the popular Moroccan Meatball Tagine called Kefta Mkaouara or Kefta Mkawra in Morocco . Well-seasoned meatballs are cooked in a spicy tomato sauce. Eggs are an optional but classic addition to the dish.

Ingriedients For Moroccan Meatballs - Kefta - :

1 cup brewed Coffee, cooled

2 Tbsp.  honey

1-1/2 tsp. potato starch

2 lb.  ground beef

2 cloves garlic, minced

2 tsp.  salt

2 tsp. paprika

1-1/2 tsp.  ground cumin

1/2 tsp. ground allspice

1 small  onion, thinly sliced

Preparation : 

COMBINE coffee, honey and potato starch; set aside. Mix meat, garlic, salt, paprika, cumin and allspice until well blended. Shape into 24 meatballs.

COOK in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.

ADD onions and coffee mixture to skillet; stir until meatballs are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.

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how to prepare Bstilla recipe

Pastilla, Bsteeya, Bastilla, B’stilla or Bstilla (pronounced Pastiya) is a North African dish made usually of squab. use ground chicken as a substitute. It is a pie which combines sweet and salty flavours, and is made with a crust that is similar to the Greek phyllo pastry.

here is the recipe :

Moroccan B'stilla (Shredded Chicken Pie)


Ingredients:

1- 3 lb chicken (FILLING)
1 bunch cilantro, chopped
2 tablespoons vegetable oil
1-1/2 cups water
some ground cinnamon
8 oz unsalted butter
1 cup confectioners' sugar, extra
1 large onion, finely chopped
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
5 eggs, lightly beaten : SAUCE AND PASTRY
some ground pepper
1 cup ground almonds
1 large bunch flatleaved parsley, chopped
1/4 teaspoon ground saffron
1 1 teaspoon ground cinnamon
1 cup confectioners' sugar
1 lb filo pastry
some ground cinnamon


Directions of Bstilla :

1 Preheat oven to 350 F. Place chicken, onion, parsley, cilantro, turmeric, saffron, oil, ginger and cinnamon in a roasting dish with water. Bake for 1-1/2 hours. Remove the chicken from pan and cool. Shred flesh, discard skin and bones. 2 Skim fat from liquid in roasting pan and transfer to medium-sized pan. Bring liquid to a simmer and add beaten eggs, sugar, cinnamon and pepper, to taste. Cook until thick. 3 Preheat oven to 375 F. Grease an 8 inch pie dish. 4 Place a sheet of filo in prepared dish. Brush lightly with melted butter. Place a second sheet on top and brush with butter. Repeat layering and light buttering with seven more sheets, sprinkling some of the combined ground almonds, cinnamon and confectioners' sugar on the last sheet. 5 Spread egg mixture and chicken filling on top, fold over pastry edges and brush again with butter. Butter and layer four more sheets, cut into a round and cover pie. Butter more sheets of filo and form into rose shapes. Place on top of pie and brush with melted butter. 6 Bake for 30-45 minutes until golden brown. Sprinkle with rest of combined almond mixture.

bon appetit

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