Moroccan Kefta Sandwich (Spiced Beef Sandwich)

About This Recipe

This kefta sandwich takes Morocco's classic spiced ground meat -- kefta, seasoned with cumin, paprika, cilantro, and onion -- and serves it street-food style, tucked into crusty khobz bread with fresh vegetables and a spicy harissa mayo. Kefta itself is a cornerstone of Moroccan grilling, found skewered at food stalls from Marrakech's Jemaa el-Fnaa to neighborhood grill counters, and the sandwich format has become a popular quick lunch across Moroccan cities. The technique that defines good kefta is the seasoning ratio: onion and herbs are worked into the meat by hand until the mixture is slightly sticky, which along with a generous amount of cumin and paprika gives kefta its distinctive warm, earthy flavor. Grilling over high heat quickly develops a good char on the outside while keeping the inside juicy, since kefta made from lean meat can dry out if overcooked. Served in crusty bread with tomato, onion, and a smear of harissa mayo, this sandwich delivers Morocco's grill-stall flavors in a format built for eating on the move.

Ingredients

Serves 3

• 400 gground beef or lamb
• 1small onion(grated and squeezed dry)
• 3 clovesgarlic(minced)
• 2 tbspfresh cilantro(minced)
• 2 tbspfresh parsley(minced)
• 1.5 tspground cumin
• 1 tsppaprika
• 0.5 tspcinnamon
• 1 tspsalt
• 0.5 tspblack pepper
• 3 tbspmayonnaise
• 1 tbspharissa paste
• 3 pieceskhobz or crusty bread(split)
• 1tomato(sliced)
• 0.5onion(thinly sliced)

Instructions

1. 1

   Mix the kefta

   Combine ground meat, grated onion, garlic, cilantro, parsley, cumin, paprika, cinnamon, salt, and pepper. Knead by hand 3-4 minutes until well combined and slightly sticky.

2. 2

   Shape

   Form into 3 oval patties or mold onto skewers if grilling over charcoal.

3. 3

   Rest

   Refrigerate 20 minutes to firm up before grilling.

4. 4

   Grill

   Grill over high heat 4-5 minutes per side until well charred outside and cooked through.

5. 5

   Make harissa mayo

   Whisk mayonnaise and harissa paste together.

6. 6

   Assemble

   Split and lightly toast bread. Spread harissa mayo, layer tomato and onion, then add the grilled kefta patty and close the sandwich.

Variations

• •

  Add a fried egg on top of the kefta for a heartier, breakfast-style sandwich.

• •

  Use ground lamb instead of beef for a richer, more traditional Moroccan flavor.

• •

  Skip the harissa mayo for a milder version, or serve harissa on the side for guests to add to taste.

Storage

Refrigerate cooked kefta patties separately from the bread up to 3 days. Reheat in a hot pan for 2 minutes per side before assembling a fresh sandwich; pre-assembled sandwiches turn soggy.

Frequently Asked Questions