Moroccan Beef Stuffed Koftas with Ricotta Date Filling and Tomato Onion Relish
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Prep Time: 40min Cook Time: 20min |
Skill Level: Easy |
Servings: Serves 2-4 |
Moroccan Koftas | Tomato Onion Relish
Kofters or Kofta are heavily spiced meatballs, for me usually using lamb. There are variations from Indian, Turkish, Greece, the Middle East, Africa and Asia. As a result beef, chicken, seafood, lamb, pork, veal or any combination of these can be used.
Ingredients
This recipe is most suited to lamb, but beef works just fine. The sour tang of the Chermoula spiced spinach mash, cuts through the richness of the lamb and adds a balance to the sweet Moroccan tomato onion relish and the dates.
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The Koftas: |
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The Filling: ⅓cup Cottage Cheese 5oz/125g Dates chopped 10 fresh cilantro/mint leaves chopped 25 Almonds chopped 1 Garlic clove chopped salt and peeper to taste |
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The Veggies: 2 Potatoes medium sized-mashed 2 cups Spinach blanched/refreshed ¼cup North African Chermoula Dressing 6 Asparagus spears grilled |
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The Sauce: ¾cup Moroccan Tomato Onion Relish 2tbsp North African Chermoula Dressing 1tsp Chili powder |
Recipe
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I use cottage cheese over cream cheese simply because it is better for you. High in protein than most meats, light and creamy. |
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The Veggies:
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The Koftas:
2. Add an equal amount of filling atop each pattie and slightly flatten the mixture.
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To Serve:
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