Mustapha’s Harira with Kefta

Name: Mustapha’s Harira with Kefta
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: 350 g/¾ lb minced (ground) lamb; salt and freshly ground black pepper; salt and freshly ground black pepper; hot red pepper; 4 tablespoons flour, mixed to a smooth paste with water; 4 tablespoons flour, mixed to a smooth paste with water; 4 tablespoons flour, mixed to a smooth paste with water; 3 tablespoons each chopped fresh green coriander and flat-leafed (Italian) parsley; water; 6 tablespoons salad oil; 2 tablespoons olive oil; 50 g/2 oz (generous ⅓ cup) rice; 175 g/6 oz (scant 1 cup) lentils, soaked overnight and drained; 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; 175 g/6 oz dried broad (fava) beans, soaked overnight and drained; 2 packets (heaped 1 teaspoon) powdered saffron; 1–2 spring onions (scallions), trimmed and cut into 6 mm/¼ inch segments; 1–2 spring onions (scallions), trimmed and cut into 6 mm/¼ inch segments; 1 celery stalk, with leaves, cut into 6 mm/¼ inch segments; 1 Spanish onion, peeled and coarsely grated; 4 large, ripe tomatoes, skinned and coarsely grated; 3 tablespoons each chopped fresh green coriander and flat-leafed (Italian) parsley; lemon quarters; ½ preserved lemon, peel only, diced

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

350 g/¾ lb minced (ground) lamb
salt and freshly ground black pepper
hot red pe

Africa
Morocco
Preserve
Mediterranean
Soup
Breakfast

Method

To prepare kefta balls, season minced (ground) lamb with salt, freshly ground black pepper and hot red pepper, to taste. Roll lamb into small balls 1 cm/½ inch in diameter.</