In a large bowl, mix the ground beef with the coriander, cumin, salt, paprika and 3 tablespoons of the olive oil. Form the meat into sixteen 3-inch patties.
Heat the remaining 1 tablespoon of olive oil in a large skillet. Cook the kefta in 2 batches over moderately high heat, turning once, until just cooked through, 5 to 6 minutes. Drain on paper towels and serve warm or at room temperature with the Homemade Harissa.
Only a simple, direct, fruity rosé with an edge of sweetness can stand up to the sweet and hot spices here. Try one from Australia or Chile.
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