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Moroccan Beef Stuffed Koftas with Ricotta Date Filling and Tomato Onion Relish

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Prep Time: 40min
Cook Time: 20min
Skill Level:
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.



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.

 The Koftas:
1.3lb Organic ground Lamb or Beef
1tbsp Paprika
1tbsp Cumin
1tbsp Coriander
1tsp Cinnamon
salt & Pepper

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
The Veggies:
2 Potatoes medium sized-mashed
2 cups Spinach blanched/refreshed
¼cup North African Chermoula Dressing
6 Asparagus spears grilled
The Sauce:
¾cup Moroccan Tomato Onion Relish
2tbsp North African Chermoula Dressing
1tsp Chili powder


The Filling:

  1. Chop and mix all ingredients together and season to taste.

I use cottage cheese over cream cheese simply because it is better for you. High in protein than most meats, light and creamy.

The Veggies:

  1. Cut up and boil the potatoes until soft. Strain off and mash.
  2. Mix in the spinach (fresh or frozen) along with the Chermoula sauce.
  3. Grill the asparagus once the finished Koftas go into the oven.

The Koftas:

  1. Mix all ingredients together and separate into six evenly sized balls. Flatten with the palm of your hand to make thin patties.


2. Add an equal amount of filling atop each pattie and slightly flatten the mixture.

3.  Bring the edges up of the pattie and pinch together into a money bag parcel.


4.  Turn paddies over and press slightly to even the size and shape.

5. Brown now Koftas in a pan with a little olive oil, 2 minutes each side.

6. Return to lined tray and bake at 420℉ or ℃215℃ for 8 to 10 minutes.

To Serve:
  1. Warm the sauce while the Kofters are roasting.
  2. Place the Chermoula mash in the center of pre-warm plates, followed by the grilled asparagus.
  3. Top with one or two Koftas
  4. Spoon warm sauce over the top and serve

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