Keftas

And it's back to Morocco. Versions of this can be found in all different nationalities of Middle Eastern and North African cuisines. I've nicknamed it Lamburger, but it does not taste remotely like something you get on a bun. I made it for a barbecue once. Papa Smurf does not like cilantro, and automatically puts ketchup on anything with the word "ground" in it, but I got him to eat it plain, and he decided it had enough flavor for him. Triumph!

The secret to a flavorful kefta is to go heavy on the herbs. Salt will enhance the other flavors you put into the mix, but the real flavor comes from the cilantro and onions.

You're supposed to do this on skewers, and I thought I had some, but I must have used them all. The oblong shape is how they would be done; just imagine a metal or bamboo skewer through the middle. And if you use bamboo, soak them for an hour first so they don't catch on fire.

I served this with green beans and brown rice that had been seasoned with salt, pepper, and turmeric.

1 lb ground lamb

1 C finely chopped cilantro (or 1/2 cilantro & 1/2 parsley)

1/2 C finely chopped green onions

1 tsp salt

1 tsp paprika

1 tsp black pepper

1. Measure all ingredients into a bowl. Knead together until evenly dispersed. Chill for at least 1 hour for flavors to meld. If using bamboo skewers, now is a good time to start soaking them.

2. Preheat barbecue grill or oven broiler. Divide mixture into 8 pieces. Mold each around a skewer and slightly flatten so it can be turned easily. Place skewers on grill or broiler and cook until medium, about 5 minutes per side. Serve hot.

Difficulty rating  π