Miriam SpiceTraveller

Kefta is popular across Middle East, Balkans and North Africa, a meatball usually made with lamb, but also made with beef, veal, pork, mutton or chicken, mixed with various spices and shaped into a small ball.
They can be served dry with different types of sauces/condiments or cooked in a spicy sauce. In Morocco they are usually prepared in a Tajine. I made this dry version and served it with tasty Moroccan lentil, but you can cook them in the lentil sauce.

Adapted from About.com


  • 400g minced lamb meat
  • 1 onion
  • 4-5 garlic
  • 2-3 Tbsp breadcrumbs
  • 2 Tbsp coriander leaves
  • 1 tsp coriander
  • 2 Tbsp mint
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp nutmeg
  • 1/2 lemon zest
  • 1 egg
  • salt to taste


1.  In a large bowl add all ingredients and mix well for several minutes.
2.  Cover and put it in the fridge to rest for at least 2-3 hours or overnight.
3.  Shape the meatballs and fry in a deep pan.