Kefta With Chermoula (yields 4 Servings of Meat With 1 Cup of Sauce)

A Mediterranean meat dish with Middle Eastern spices. Recipe from Escoffier School of Culinary Arts.

Kefta (4 servings)

1 lb ground beef or lamb (or a combination of both)

4 oz yellow onion

2 tsp smoked or sweet paprika

1 tsp ground cumin

1 tsp Kosher salt

1 tsp cinnamon

1 tsp fresh mint leaves, chopped

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

1/4 cup flat-leaf parsley, finely chopped

1/4 cup cilantro, finely chopped

8 skewers, soaked in water for 1 hour to prevent burning if wooden

Chermoula (1 cup)

1/2 cup cilantro, finely chopped

1/2 cup flat-leaf parsley, finely chopped

1/4 cup fresh mint, finely chopped

1 lemon, zested and juiced

2 garlic cloves, pasted

3/4 tsp ground cumin

3/4 tsp coriander seeds, ground

1/2 tsp smoked or sweet paprika

1/4 tsp crushed red pepper

2 saffron threads

1/4 cup olive oil

As needed Kosher salt

As needed ground black pepper

Combine all ingredients in a bowl, mixing well.

Cover and refrigerate for at least 1 hour, up to overnight.

Preheat grill or grill pan to high heat.

Lightly oil grill or grill pan.

Divide meat mixture into eighths.

Shape one portion around the skewer in a sausage like shape. It should be no longer than 6 inches long and 1/2 inch thick. Set aside.

Repeat with remaining portions.

Place skewers on grill, with about 1 inch in between to avoid steaming.

Cook until desired doneness, turning off, with a good char on the outside.

Combine all ingredients in a bowl. Add more oil and/or lemon juice if needed to obtain a fairly loose and spreadable consistency.

If using a food processor or blender:

Combine all ingredients except oil in container.

Pulse until combined.

With motor running, add oil in a steady stream.

Obtain the same consistency as above.

Able to be placed in an airtight container and kept in the refrigerator for up to 3 days.

Spoon Chermoula over Kefta. Use as much as desired.