Kefta de la Ghriba
(Synagogue Koftas) Recipe

Origin: Tunisia Period: Traditional

This is a classic dish originating from Algeria's Jewish community.

Ingredients:

900g minced beef
10 sprigs of parsley, finely chopped
1 tsp salt
1 tsp black pepper
2 tsp harissa (or to taste)
280g breadcrumbs (preferably French bread)
1 onion, finely chopped
flour for dusting
4 eggs, beaten
60ml olive oil, for frying
2 tbsp olive oil
6 garlic cloves, finely chopped
2 tbsp tomato purée
1 tsp cayenne pepper
500ml water

Kefta de la Ghriba
(Synagogue Koftas) Preparation:

Method:

Combine the meat, parsley, salt, pepper, harissa, bread and onion in a bowl. Mix thoroughly to combine then divide into eight equal portions and shape into balls.

Add the eggs to a shallow dish and place the flour on a plate. Dust the meatballs with flour then dip in the egg before coating once more with flour. Now add the 60ml oil to a pan and use to fry the meatballs for about 6 minutes, or until nicely browned all over. Remove with a slotted spoon and set aside to drain.

Meanwhile, add the 2 tbsp olive oil to a pan and use to fry the garlic for about 1 minutes. Stir-in the tomato purée, cayenne pepper and water and bring the mixture to a boil. Cook for 10 minutes then add the meatballs and simmer for about 15 minutes, or until almost all the sauce has evaporated. Serve on a bed of rice or couscous.

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