Kefta
Roast hare with dried fruits
- 500 GRAM MINCED LAMB
- 1 ONION, chopped
- BUNCH OF CORIANDER, chopped
- 1 TBSP YOGURT
- 2 TBSP FLOUR
- 1 TSP CUMIN POWDER
- 1 CHILI PEPPER, chopped
- 1 TSP GARAM MASALA
- 1/2 TSP MUSTARD SEED
- 1 EGG
- 1 HARE, cut in parts
- 100 GRAM DRIED FRUITS, soaked and cut
- 2 SLICES SPICE CAKE, cubed
- 100 GRAM BACON, cubed
- 1 ONION, chopped
- HANDFUL THYME, chopped
- 2 TBSP BRANDY
- 2 TBSP FLOUR
- 1 CUP BEER
- 1 TBSP VINEGAR
Mix all ingredients and add salt to taste. Make 20 small balls and put them in the fridge for one hour. Fry them until brown on all sides, add a few tablespoons water and simmer for 10 minutes. Serve with rice and curry sauce.
Kefta (kofte, kofta, köfte, kefedes, kufta) are popular from India through the Middle East and Turkey all the way to Morocco. The word comes from the Persian verb "kuftan", which means grind.
This is a recipe from Algeria. Mohamed Ben Bella was president in Algeria after the liberation war which freed the country from French colonialism. On 19 June1965, Ben Bella was deposed by a rebel friend and exiled to Switzerland. This day remained a national holiday. Click on culinary calendar for more links between cooking and history.
Fry the bacon and onion 5 minutes. Add the pieces of hare and fry until brown on all sides. Add the flour, stir well. Add the cake, the thyme, the brandy, the beer and the vinegar, bring to the boil and simmer for half an hour. Add the dried fruits and simmer 15 minutes more.
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