Fez kefta sandwich

Name: Fez kefta sandwich recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbs olive oil; 1/2 red onion, finely chopped; 250g beef mince; 1 garlic clove, crushed; 1 tomato, finely chopped; 1 tbs tomato paste; 1 tbs chilli sauce, plus extra to serve; 1 tsp baharat (Middle Eastern spice blend – from good grocers or Middle Eastern food shops); 55g pitted black olives, chopped; 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; 4 round Turkish rolls or crusty bread rolls of your choice, cut in half vertically, sliced open, warmed; Shredded iceberg lettuce & lemon wedges, to serve

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by delicious. team

delicious. team

Feb 22, 2018

"Fez has some of the best street food in Morocco, and as you weave your way through the narrow roads and winding alleyways, you discover more and more delicious snacks. This sandwich is a classic – minced meat cooked on a hot plate with onions, herbs and spices, and served with masses of chilli sauce in a soft white roll. You can choose from lamb, beef or merguez sausage, or even mix all three. It’s the ultimate speedy snack," says John This recipe is an edited extract from Orange Blossom & Honey by John Gregory-Smith (Simon & Schuster, RRP $39.99). Available in stores now.

2 tbs olive oil
1/2 red onion, finely chopped
250g beef mince
1 garlic clove, crushed
1 tomato, finely chopped
1 tbs tomato paste
1 tbs chilli sauce, plus extra to serve
1 tsp baharat (Middle Eastern spice blend – from good grocers or Middle Eastern food shops)
55g pitted black olives, chopped
1/2 bunch flat-leaf parsley, leaves picked, finely chopped
4 round Turkish rolls or crusty bread rolls of your choice, cut in half vertically, sliced open, warmed
Shredded iceberg lettuce & lemon wedges, to serve

Method

1.

Heat oil in a large frypan over high heat. Add onion and cook, stirring occasionally, for 3 minutes or until softened slightly. Add beef and cook, breaking up with a wooden spoon, for 3 minutes or until browned all over.
2.

Add garlic and cook, stirring constantly, for 10 seconds or until fragrant, then add tomato and cook for 2 minutes or until softened slightly. Add tomato paste, chilli sauce, baharat, 1/4 cup (60ml) water and a pinch of salt flakes, and cook, stirring often, for 2-3 minutes or until thickened slightly. Stir through olives and parsley.
3.

Stuff the halved rolls with lettuce and a generous helping of beef mixture. Top with more chilli sauce if you’re an addict, like me, and serve immediately with lemon wedges.