Beef at its best, the Algerian Kefta is a mouth watering starter that is best eaten with mint chutney.
- 1 lb lean ground beef
- 2 cloves of garlic, minced
- 1 tbsp of onion, finely chopped
- Oil 4 cups
- Salt to taste
- 1 tsp of pepper
How To Make:
- Combine the ground beef with finely minced garlic and the chopped onions.
- Gently knead the mixture with your hands until fully incorporated.
- Shape the meat mixture into 1 1/2-inch oblong patties such that you should have 12 to 14 meatballs.
- Heat a skillet over medium-high heat.
- Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes.
- Set the meatballs aside in a rimmed serving dish.
- Reduce the heat to medium and stir in ¼ cup chopped onion.
- Add salt and pepper.
- Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent.
- Stir in two cloves of garlic and cook for an additional 30 seconds.
- Stir in three diced Roma tomatoes, 1teaspoon dried parsley, ½-teaspoon ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes.
- Pour the tomato sauce over the meatballs and serve.