My friend Karim, We made keftas (meatballs with onions and spices) last week. I loved it so much that I'm eager to repeat it for a dinner. I carefully observed his technique and I did ok. Karim had served them with a very, very peppery basmati rice and sprinkled with parmesan. I highly recommend this accompaniment that enhances the spices of keftas. Obviously I just changed the original recipe, which must contain cilantro and parsley (for those who have not yet understood, I hate) and I replaced with chives. As for spices, do as I do: Dose to your taste!

Keftas

Prep: 15mins
Cooling: 1hour
Cooking: 3mins

Serves 4 people

- 600g de viande de bœuf hachée
- 3 Small onions
- 1 small bunch chives (and fresh coriander or parsley)
- 1 or 2 tablespoons cumin
- 1 or 2 teaspoons cinnamon
- 1 or 2 teaspoons sweet paprika
- 1/2 teaspoon chili powder
- salt, pepper
- 1 tbsp oil

Peel and chop onions. Blend or chop fresh herbs (choice chives or cilantro and parsley).

In a large bowl, mix by hand chopped meat, chopped onions, herbs and spices. Add salt and pepper.

Use your fingers to form small meatballs the size of a golf ball and flatten slightly with your two palms.

Mettre le boulettes au frais pendant au moins une heure pour qu’elles s’imprègnent bien des épices.

Heat a little oil in a nonstick pan and fry the meatballs 2 3 minutes on each side.

Serve with peppery basmati rice and sprinkled with good parmesan.