Kefta is ground beef or lamb, typically mixed with cumin, paprika, minced onion, coriander and parsley.
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Main DishNumber of serving: 7Preparation time:
15 Minute(s)Cook time:
1 Kg. minced meat (can be a mix of meats);
1 teaspoonful of cumin;
2 teaspoonful of paprika;
a pinch of ground pepper;
1 large bunch of parsley washed;
1 large bunch of coriander washed;
salt and chili;
1 heaped teasponful of cinnamon;
1 or 2 sprigs of fresh mint;
Mince together the meat, parsley, coriander, onion, mint and salt. Mix with cumin, paprika, hot pepper e cinnamon. Knead this mince hard and leave to stand for about an hour.
Form into small balls the size of marbles, witting the hands often. Cook these balls in 150 g of butter, without adding any water. Leave the juice that comes from the kefta to boil down until it is thick and take the saucepan out of the heat.
When about to serve, put the meat-balls into a tajin, had a litle crushed chili and heat over a low flame.
Then break a few eggs (one for person) into the dish, well spaced out, spinkle them with table salt and remove from the heat as soon as the whites are cooked. Serve very hot with sliced bread.
By Chocolate & Especiarias - Isabel