Moroccan Beef Kefta with Spiced Rice

Step 1

Combine ground beef, minced onion, cilantro, parsley, cumin, cinnamon, ginger, paprika, cayenne, salt, and black pepper in a large mixing bowl. Mix gently with your hands until just combined—avoid overworking the meat or the kefta will become dense.

Step 2

Divide the mixture into 12 equal portions and roll each into a ball, then flatten slightly into a patty about 2 inches in diameter. Place on a parchment-lined plate and refrigerate while you prepare the rice.

Step 3

Heat butter and 1 tbsp olive oil in a medium saucepan over medium heat. Add rice and stir constantly for 2-3 minutes until lightly toasted and fragrant, then add turmeric, cumin, and salt.

Step 4

Pour in the stock and bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes without uncovering.

Step 5

While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the kefta patties for 3-4 minutes per side until deeply browned and cooked through (internal temperature 160°F).

Step 6

Transfer the cooked kefta to a warm plate. Fluff the rice with a fork and stir in the fresh cilantro. Whisk the harissa paste with lemon juice and 2 tbsp warm water to make a sauce.

Step 7

Divide the spiced rice among serving bowls and top with kefta patties. Drizzle with harissa-lemon sauce and garnish generously with fresh cilantro. Serve immediately while the kefta is still warm.