| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Meats |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Lean ground lamb |
| 1 |
|
Onion, finely chopped |
| 2 |
T |
Chopped fresh mint |
| 1 |
t |
Ground cayenne pepper |
| 1 |
t |
Ground cloves |
| 1 |
t |
Ground allspice |
| 1 |
t |
Ground ginger |
| 1 |
t |
Ground cardamom |
| 1/2 |
t |
Ground nutmeg |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground black pepper |
|
|
Pita bread |
|
|
Low-fat yogurt |
|
|
Tomatoes |
|
|
Lettuce |
|
|
Cooked rice, optional |
INSTRUCTIONS
Keftas, from North Africa, are meatballs prepared with ground lamb or
beef and a number of herbs and spices. They appear in a variety of
dishes, such as stews, and also as brochettes hot off the charcoal
grill. The seasonings range from chili to cinnamon and usually include
a Moroccan favorite, fresh mint. These keftas are delicious served
with pita bread, low-fat yogurt, tomatoes and lettuce or with cooked
rice. Note: If using wooden skewers, soak them in water for 20
minutes. Combine all ingredients, cover and refrigerate for 1 hour or
up to 24 hours. Shape into 30 1 1/2-inch meatballs and thread them on
six skewers. (You may slightly flatten them to make sausage shapes or
leave them as balls.) Prepare a gas grill or charcoal fire. Grill for
3 minutes on each side, or just until no longer pink inside.
Alternatively, broil the meatballs for 2 minutes on each side. 176
CALORIES PER SERVING: 15 G PROTEIN, 12 G FAT, 3 G CARBOHYDRATE; 227 MG
SODIUM; 0 MG CHOLESTEROL. Adapted from The Whole Chile Pepper Book by
Dave De Witt and Nancy Gerlach. Copyright 1990 by Dave DeWitt and
Nancy Gerlach. Reprinted by permission of Little, Brown and Company
(Inc). Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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