Moroccan · Condiment
Kefta Spice Blend (For Moroccan Meatballs & Skewers)
The distinctive flavour of Moroccan kefta comes from a specific balance of cumin, paprika, coriander, cinnamon and a little marjoram or mint, all worked into the mince with grated onion. This ready-made blend means well-seasoned kefta — for tagines, brochettes or grills — is a matter of scooping a spoonful into the meat.
- Prep
- 10 min
- Cook
- 2 min
- Total
- 12 min
- Serves
- 20
- Level
- Easy
Ingredients
- 2 tbsp ground cumin
- 2 tbsp sweet paprika
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp dried mint
- 1 tsp dried marjoram or oregano
- 1/2 tsp cayenne
- 1 tsp black pepper
- 2 tsp salt
Method
- 1
Toast if you like
For extra depth, toast and grind whole cumin and coriander seeds rather than using ground.
- 2
Combine
Mix all the spices, herbs, salt and pepper together until evenly blended.
- 3
Store
Keep in a small airtight jar. It stays fragrant for a couple of months.
- 4
Use
Work about 2 tablespoons of the blend, with grated onion and chopped herbs, into 500 g of minced beef or lamb for kefta.
Chef's tips
- Grate a little onion into the mince along with the blend for juicy, authentic kefta.
- Add plenty of fresh chopped parsley and coriander to the meat as well as the dried blend.
- Let the seasoned mince rest in the fridge for an hour so the flavour penetrates before shaping.
Frequently asked questions
How much blend per kilo of mince?
Roughly 4 tablespoons per kilogram, plus grated onion and fresh herbs. Adjust the cayenne up or down depending on how spicy you like your kefta.
Is kefta spice the same as merguez spice?
They overlap but differ. Merguez leans heavily on harissa, garlic and fennel for sausage; kefta spice is a gentler blend with cinnamon and mint for meatballs and skewers.