This light, fresh beef kefta sandwich is a taste of Marrakesh – and healthy to boot.

INGREDIENTS

500g minced beef
1 small red onion, finely grated
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 tablespoon fresh ginger, finely grated
4 tablespoons fresh coriander, finely chopped
sea salt
freshly ground black pepper
olive oil, for frying (optional)
4-6 arab-style flatbreads, warmed

Chopped tomato & cucumber salad

1 large tomato, deseeded and finely chopped
1 small red onion, peeled and thinly sliced
1 lebanese cucumber, thinly sliced
2 tablespoons flat-leaf parsley, finely chopped
4 tablespoons extra-virgin olive oil
1 lemon, juiced
sea salt
freshly ground black pepper

To serve

thick greek-style yoghurt
Harissa

METHOD

Combine the minced beef, onion, cumin, paprika, ground coriander, ginger and fresh coriander in a bowl. Season generously with salt and pepper and mix well.

Refrigerate for a minimum of 30 minutes before shaping into 16 walnut-sized kefta.

For the Chopped Tomato & Cucumber Salad, combine and toss together the tomato, onion, cucumber and parsley in a bowl. Add the oil and lemon juice, season generously with salt and pepper and mix well.

Grill the kefta on a barbecue or a cast iron griddle pan over a medium heat, turning occasionally, for about 5–7 minutes or until cooked. Alternatively, fry in a large frying pan with a little oil over a medium heat.

To assemble, split open the flatbreads with a sharp knife and smear the insides with a little yoghurt and harissa. Divide the kefta and Tomato & Cucumber Salad onto the breads, then gently push the tops down.

Recipe appears courtesy of Cooked.com.au.

This recipe first appeared in ‘A Month in Marrakesh’ by Andy Harris.