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Koftas (Moroccan Meatball with Mojo Picón)

Kefta 45

 These spicy meatballs are sold in street stalls throughout Marrakech, are a good example of what is the excellent street food Marroqui and today we bring you this delicious dish with a Spanish touch.

Serves: 1 - 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes
Difficulty: 3/10


  • 1 Small red onion, peeled and thinly sliced.
  • 2 Handfuls of cherry tomatos, in halves.
  • The juice of 1/2 lemon.
  • Extra virgin olive oil
  • Olive oil.
  • 4 Arabic style breads or flat bread.
  • Greek yogurt, to serve.
  • Mojo Coriander & Jalapeño, to serve.
  • 4 handful of green salad varied.

For the Koftas:

  • 500 g Veal meat.
  • 1 small red onion, peeled and finely chopped.
  • 1 teaspoon ground cumin.
  • 1 teaspoon of paprika
  • 1 piece of ginger 1/2 thumb size, peeled and finely grated.
  • Sea salt and freshly ground black pepper.


If you are going to make them in a barbecue, turn it on at the beginning so that it is cooked and very hot.
Put all the ingredients of the koftas in a large bowl and season them generously with salt and pepper. Mix everything with clean hands, squeezing it until it is well mixed. Divide the preparation into quarters and then divide each quarter into 5 meatballs. Put them on a tray, cover them with transparent kitchen paper and put them in the fridge for at least 30 minutes.

If you are going to make them on a grill or non-stick pan, put it on medium heat when you take out the meatloaf from the fridge. Pour the red onion into slices and the cherry tomatoes halved in a small bowl. Pour over lemon juice and, by far, twice as much extra virgin olive oil, and stir everything together so that it is well dressed. Taste and season with salt and pepper if necessary, and set aside.

Sprinkle the kofta with a little olive oil. Whether you're going to make them on the barbecue or in a hot pan, toss them in the heat from time to time 7 or 10 minutes or until they are cooked in the center. If you do it on a grill, you will have to do these in two batches, so as not to recharge it. Meanwhile, heat, without fat, for 30 seconds per side.

Split the hot loaves in two, finish separating the two sides with a knife. Pour a tablespoon of Greek yogurt and Coriande & Jalapeño mojo into the bread and spread them, put a spoonful of red onion salad and a couple of koftas in each half. Serve them with some green salad leaves on one side and give a good account of them.

Que lo disfrutes!!

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