Name: Sandwich Kefta de Fès
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 large sandwiches
Cuisine: Moroccan
Ingredients: 600g minced lamb, beef, or a half-and-half mix, 15 to 20 percent fat; 1 medium yellow onion, half grated and squeezed dry, half thinly sliced; 2 tbsp chopped flat-leaf parsley; 2 tbsp chopped coriander, plus a little more for finishing; 2 tsp sweet paprika; 1 1/2 tsp ground cumin; 1 tsp sea salt, plus more for the onions; 1/2 tsp black pepper; 1/2 tsp hot paprika or cayenne, plus more to taste; 1/4 tsp ground cinnamon, optional; 2 tbsp olive oil, plus more as needed; 4 soft white rolls, petits pains, or short baguette rolls; 3 tbsp Moroccan red chili paste or harissa; 2 tbsp tomato paste; 1 small garlic clove, grated; 1 tsp ground cumin, for the sauce; 1 tsp sweet paprika, for the sauce; 1 tbsp white vinegar; 2 tbsp olive oil, for the sauce; 2 to 4 tbsp warm water; Salt, to taste

Question 1

Can I use beef instead of lamb for a Moroccan kefta sandwich?

Accepted Answer

Yes, use minced beef, minced lamb, or a half-and-half mix for this Moroccan kefta sandwich. Choose meat with 15 to 20 percent fat so the thin griddled kefta browns well and stays juicy inside the soft white roll.

Question 2

What temperature should kefta be cooked to?

Accepted Answer

Cook the kefta to 71 C or 160 F in the center. Press the 1cm-thick kefta pieces firmly onto a medium-high cast-iron griddle and cook for 2 to 3 minutes per side until deeply browned and fully cooked through.

Question 3

Why is my kefta steaming instead of browning?

Accepted Answer

Kefta steams instead of browns when the grated onion is too wet or the griddle is crowded. Squeeze the grated yellow onion dry before mixing, keep the raw kefta cold, and cook the flattened pieces in small batches with open space on the hot iron.

Question 4

Can I make the kefta mixture ahead of time?

Accepted Answer

Yes, season the kefta mixture up to 24 hours ahead and keep it covered in the refrigerator. Shape the kefta just before cooking so the flattened slabs stay tender, hold together on the griddle, and brown cleanly instead of compacting.

Question 5

What bread is best for a Fez kefta sandwich?

Accepted Answer

Use soft white rolls, petits pains, or short baguette rolls for a Fez kefta sandwich. Warm the split rolls cut-side down on the griddle for 30 to 60 seconds so the chili sauce sinks in slightly without making the bread collapse.

Question 6

How far ahead can I make the red chili sauce?

Accepted Answer

Make the Moroccan red chili sauce up to 5 days ahead and store it covered in the refrigerator. Warm it gently before serving, then loosen it with warm water spoon by spoon until it is thick enough to cling to the bread.

Culinary Explorer

Sandwich Kefta de Fès

Ingredients

minced lamb, beef, or a half-and-half mix

yellow onion

flat-leaf parsley

Where cooking meets culture.

Ingredient	Quantity
minced lamb, beef, or a half-and-half mix15 to 20 percent fat	600g
yellow onionhalf grated and squeezed dry, half thinly sliced	1 medium
flat-leaf parsleychopped	2 tbsp