Warm khobz bread rolled around spiced beef kefta, harissa mayo and fresh vegetables, a satisfying Moroccan street lunch.
This wrap takes kefta, Morocco's spiced ground meat mixture usually found simmered in a tomato tagine or grilled on skewers, and turns it into a portable lunch rolled inside flatbread. The kefta mixture is seasoned generously with cumin, paprika, cilantro and parsley before being shaped into small logs and pan-seared until charred outside and juicy within. Wrapped with a smear of harissa-spiked mayonnaise, crisp lettuce, tomato and pickled vegetables, the whole thing is rolled tight and pressed briefly on a hot pan, echoing the format of Moroccan street-food sandwiches sold from small stalls.
Serves 4
Mix ground meat with grated onion, garlic, cilantro, parsley, cumin, paprika, cinnamon and salt until well combined.
Shape the mixture into small logs, about the size of a finger.
Heat olive oil in a skillet and cook the kefta logs 6-8 minutes, turning, until browned all over and cooked through.
Stir harissa into the mayonnaise.
Warm the khobz or pita briefly on a dry skillet.
Spread harissa mayo on the bread, then layer with lettuce, tomato, pickled vegetables and the cooked kefta.
Roll or fold the wrap tightly, then press seam-side down on a hot dry skillet for a minute to seal.
Pressing the seam briefly keeps the wrap from unrolling when you bite into it.
Squeeze the grated onion very dry before mixing into the meat, or the kefta will be too loose to shape and sear well.
Adjust the harissa in the mayo to your heat tolerance — a little goes a long way.
Press the finished wrap on a hot dry pan briefly to seal the seam and warm everything through evenly.
A version with a fried egg tucked inside is a popular addition at Moroccan sandwich stalls.
Swap ground lamb for beef, or use a mix of both for a richer flavor.
Add crumbled feta or a spoonful of Moroccan-style pickled lemon for extra tang.
Cooked kefta keeps refrigerated up to 3 days; assemble fresh wraps rather than storing them pre-rolled, as the bread softens quickly once filled.
Kefta is a foundational preparation in Moroccan cuisine, traditionally grilled on skewers or simmered in a tomato-based tagine, and its adaptation into a wrap reflects the growth of quick, portable Moroccan street food in cities.
Yes, shape onto skewers and grill over medium-high heat, turning occasionally, for the same charred exterior.
Mix a little cayenne and smoked paprika into the mayo for a milder approximation of the heat and smokiness.
The mixture likely needed a bit more kneading to develop stickiness, or wasn't chilled briefly before cooking to firm up.
Per serving (320g / 11.3 oz) · 4 servings total
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