RECIPE OF THE WEEK: Kefta and Olive Toast

Many cultures share ingredients, and similar dishes may be found on tables across the globe-for example, the hamburger, which is wildly popular in North America and Europe. In areas of the Middle East, Morocco, and other parts of North Africa, people enjoy a similar dish of kefta. Kefta is a kind of ground meat made into small loaves or patties, which are then chargrilled.

Kefta is considered a national dish in Morocco and is beloved by children and adults alike. For inspiration, try Kefta & Olive Toast from Casablanca My Moroccan Food (Firefly Books) by Nargisse Benkabbou. The recipe makes four servings.

INGREDIENTS

1/2 lb ground beef, 10-20% fat

1/2 lb ground lamb, 10-20% fat

1 large onion, grated

1/3 cup flat-leaf parsley, finely chopped

1/3 cup cilantro, finely chopped

4 mint sprigs, leaves picked and chopped

2 Tablespoons paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

Pinch cayenne pepper

To serve:

2 Tablespoons olive oil

1 quantity of kefta

4 slices of bread, chargrilled or toasted

1 cup drained pitted green olives, chopped

Chopped parsley, to garnish

DIRECTIONS:

To make the Kefta:

Place all the ingredients in a large bowl, then use your hands or a large spoon to mix them together. Cover the bowl with plastic wrap and keep in the fridge until ready to use. Shape and cook as desired, or follow the next step.

To serve:

Heat the olive oil in a large skillet over medium-high heat. Add the kefta and cook, breaking up the meat with a wooden spoon, for about 5 minutes until it is no longer pink.

Spoon the cooked kefta over each slice of warm chargrilled or toasted bread and top with chopped olives and chopped parsley to garnish. Serve immediately.