| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Grated onion |
| 2 |
|
Cloves garlic, finely minced |
| 2 |
tb |
Finely chopped fresh parsley |
| 2 |
tb |
Finely chopped fresh coriander |
| 3 |
ts |
Finely chopped fresh mint or 1 teaspoon dried mint |
| 2 |
ts |
Finely chopped fresh marjoram or 1/2 teaspoon dried marjoram |
|
|
Salt and freshly ground black pepper |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne |
| 1 |
|
Seedless cucumber, peeled and finely diced |
| 1 |
lg |
Tomato, seeded and finely diced |
| 1 |
|
Green bell pepper, seeded and finely diced |
| 1 |
|
Hot italian-style pepper, seeded and finely diced |
| 2 |
|
Cloves garlic, finely minced |
| 3 |
tb |
Finely chopped fresh mint |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Olive oil, (up to 3) |
INSTRUCTIONS
CHOPPED VEGETABLE SALAD
In a large bowl combine the beef, onion, garlic, parsley, coriander, mint,
marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for
one hour. Soak 12 wooden skewers in water for one hour.
In a separate bowl combine cucumber, tomato, bell pepper, hot pepper,
garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to
combine. Cover and let marinate at room temperature until ready to serve.
Preheat grill or broiler.
Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat
mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure
for remaining meat and skewers.
Grill the keftas on both sides until cooked through, about 3 to 4 minutes
per side. Serve hot with chopped salad.
Yield: 6 servings
Recipe by: Cooking Live Show #8887 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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