Organic Moroccan Keftas Mix

This blend of spices for keftas is ultimately a memory of Tafraout in the 80s, when we used to stop with friends to eat a few kebabs in the main square. Keftas for some, lamb kebabs with cumin for others, but 30 years later, it's still the same trip to the land of flavors and fragrances.

In a (Moroccan!) salad bowl, generously pour the equivalent of two tablespoons of olive oil and mix in 1 teaspoon of ground cumin. Ours is lightly toasted and ground to order, so it's much more aromatic than any commercially available cumin.

Add the meat, a finely chopped onion, a teaspoon each of ground coriander and paprika, half a teaspoon of ginger, salt and pepper, or black cumin (Nigella) if you don't like pepper.

Mix everything together (using your hands is much more effective for getting the spices and aromatics deep into the meat).

Add fresh coriander if possible...

Leave to rest in a cool place for a good hour.
Take the mixture out and let it come back to temperature (still wrapped in cling film to protect it).
Shape into small meat patties, which can be pan-fried or barbecued on long skewers.

Serve hot with a spicy tomato salad or Moroccan tabbouleh.

Bon voyage.

Keftas can be found in many Mediterranean countries, as far afield as the Balkans. In Lebanon, the Maghreb, Armenia, Turkey and the Caucasus, keftas (or keuftés) are a popular dish that can also be vegetarian, particularly in India and Indonesia.

Origin: Egypt, France, India, Sri Lanka, China
Ingredients: Cumin, coriander, paprika, onion, ginger, ras-el-Hanout Cumin, coriander, paprika, onion, ginger, ras-el-Hanout
Storage: Toasted and ground to order, 200 days in a dark place.
Quality: ORGANIC
Allergens : sesame trace

Nutritional values
(Per 100 g)
Protein
Carbohydrates
Sugars
Fat
Saturated fatty acids
Salt