Moroccan Beef Kefta with Spiced Rice

Ingredients

• 1.5 lb ground beef
• ½ medium onion, finely minced
• ½ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 1.25 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1.5 cup long-grain white rice
• 2.75 cup chicken or vegetable stock
• 1 tbsp butter
• 1 tbsp olive oil
• ¼ tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp salt
• 1.5 tbsp harissa paste
• 1 tbsp fresh lemon juice
• ¼ cup cilantro for garnish

Instructions

1. 1

   Combine ground beef, minced onion, cilantro, parsley, cumin, cinnamon, ginger, paprika, cayenne, salt, and black pepper in a large mixing bowl. Mix gently with your hands until just combined—avoid overworking the meat or the kefta will become dense.

2. 2

   Divide the mixture into 12 equal portions and roll each into a ball, then flatten slightly into a patty about 2 inches in diameter. Place on a parchment-lined plate and refrigerate while you prepare the rice.

3. 3

   Heat butter and 1 tbsp olive oil in a medium saucepan over medium heat. Add rice and stir constantly for 2-3 minutes until lightly toasted and fragrant, then add turmeric, cumin, and salt.

4. 4

   Pour in the stock and bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes without uncovering.

5. 5

   While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the kefta patties for 3-4 minutes per side until deeply browned and cooked through (internal temperature 160°F).

6. 6

   Transfer the cooked kefta to a warm plate. Fluff the rice with a fork and stir in the fresh cilantro. Whisk the harissa paste with lemon juice and 2 tbsp warm water to make a sauce.

7. 7

   Divide the spiced rice among serving bowls and top with kefta patties. Drizzle with harissa-lemon sauce and garnish generously with fresh cilantro. Serve immediately while the kefta is still warm.

Tools you’ll need

• Large mixing bowl
• Medium saucepan with lid
• Large skillet
• Meat thermometer
• Wooden spoon
• Fork for fluffing rice
• Small whisk

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