Kefta dyal Ghriba (Synagogue Koftas)
Kefta dyal Ghriba (Synagogue Koftas) is a traditional Tunisian recipe for a classic beef kofta bound with eggs and breadcrumbs and falvoured with harissa, tomatoes and black pepper that originates in Algeria's Sephardic Jewish population. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Synagogue Koftas (Kefta dyal Ghriba).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Makes:
8
Rating: 
Tags : Beef RecipesBread RecipesVegetable RecipesTunisia Recipes
This is a classic dish originating from Algeria's Jewish community.
Ingredients:
900g minced beef
10 sprigs of
parsley, finely chopped
1 tsp salt
1 tsp
black pepper
2 tsp
harissa (or to taste)
280g breadcrumbs (preferably French bread)
1 onion, finely chopped
flour for dusting
4 eggs, beaten
60ml olive oil, for frying
2 tbsp olive oil
6 garlic cloves, finely chopped
2 tbsp tomato purée
1 tsp
cayenne pepper
500ml water
Method:
Combine the meat, parsley, salt, pepper, harissa, bread and onion in a bowl. Mix thoroughly to combine then divide into eight equal portions and shape into balls.
Add the eggs to a shallow dish and place the flour on a plate. Dust the meatballs with flour then dip in the egg before coating once more with flour. Now add the 60ml oil to a pan and use to fry the meatballs for about 6 minutes, or until nicely browned all over. Remove with a slotted spoon and set aside to drain.
Meanwhile, add the 2 tbsp olive oil to a pan and use to fry the garlic for about 1 minute. Stir-in the tomato purée, cayenne pepper and water and bring the mixture to a boil. Cook for 10 minutes then add the meatballs and simmer for about 15 minutes, or until almost all the sauce has evaporated. Serve on a bed of rice or couscous.
)