Moroccan Kefta

MOROCCAN KEFTA

Portions : 4 - Preparation and marinating : 15 to 20 minutes - Cooking : 25 to 30 minutes

Ingredients

The Kefta

• 450 g (1 lb) Québec ground beef
• 30 ml (2 tbsp.) Knorr Goût du Maroc broth
• 125 ml (1/2 cup) onion, chopped
• 1 egg
• 30 mL (2 tbsp.) fresh mint leaves, chopped
• 30 ml (2 tbsp.) fresh coriander leaves, chopped
• Salt and pepper to taste

Semolina

• 250 ml (1 cup) wheat semolina
• 250 ml (1 cup) boiling water
• 60 ml (4 tablespoons) butter
• Salt to taste

Roasted vegetables

• 15 ml (1 tablespoon) Knorr Taste of Morocco broth
• ½ eggplant, sliced
• 1 zucchini, sliced
• 2 garlic cloves, chopped
• 1 onion, coarsely chopped
• 1 lemon, juice
• 120 ml (8 tbsp.) olive oil
• 500 ml (2 cups) tomato sauce
• salt and pepper to taste

Preparation

1. Preheat barbecue to high.
2. In a bowl, combine ground beef, egg, Knorr Taste of Morocco broth, mint, coriander, salt and pepper.
3. Form into balls.
4. In a bowl, pour boiling water over seed, add butter, a little salt, mix, cover and leave to swell for 10 minutes.
5. Fluff the semolina with a fork. Check seasoning.
6. Meanwhile, in a bowl, combine eggplant, zucchini, garlic, onion, Knorr Goût du Maroc broth, lemon juice, olive oil, salt and pepper and marinate for 10 minutes.
7. On the barbecue grill, grill the vegetables for 2 to 3 minutes on each side and sear the meatballs for 3 minutes on each side.
8. In a gratin dish, mix the grilled vegetables with the tomato sauce and add the meatballs on top.
9. Place the dish on the barbecue grill, cooking indirectly (turn off the burners under the dish), close the lid and cook for 15 to 20 minutes.
10. Serve, drizzled with a little olive oil and accompanied by the wheat semolina.