moroccan veal kefta
Escape to Morrocco with this Moroccan Veal Kefta. It’s guaranteed to be fabulously popular. You can enjoy it in your own home! No traveling!
This moroccan veal kefta is a sponsored post~Cedar Springs Veal. #ReVEALingExcellence
All of the content and opinions is strictly my own.
Moroccan Kefta Recipe
Growing up, I never really had the chance to eat veal. Just wasn’t available in the hollers of West Virginia where I was raised. Sometimes I think being ‘deprived’ of wonderful things makes us more appreciative when we finally do have a chance to experience them. Yes, that’s the case with veal for me. As a passionate foodie who is more discriminating about what I eat, the ingredients and where these ingredients come from, I find my love affair with ground veal is committed and continues to grow.
Lamb Kefta Recipe
Ground veal is category of beef that comes from best-in-class calves. When calves are raised ethically and responsibly as done by Cedar Springs Veal through Mountain States Rosen, you can be assured that the product is minimally processed without artificial ingredients.
Certainly if you wanted to use ground lamb in this recipe, it would perfectly fine.
What is Ground Veal Used For
Raised right here in the good ol’ USA on family-owned ranches, I’m assured that a big dose of humanity and care has gone into the start to finish process of producing the veal I’m using to feed my family and friends.
Since ancient times, veal has been used in French and Italian cuisines as well as other global cuisines. Lower in fat than beef, veal is moist, tender and when prepared has a velvety delicious texture. When you look at fresh ground veal even the rose hue tells you that it’s a delicacy that can be transformed into a memorable dish.
Veal Recipes Easy
Ground veal is remarkably versatile. That’s important when you’re deciding what kind of recipe you’re planning. From outdoor grilling with burgers to luscious rich sauces like Bolognese, veal is a perfect selection.
Best Veal Recipes
Its consistency lends itself well to different types of preparation—from meatballs, burgers and casseroles to this amazing recipe I’ve used it in, Moroccan Veal Kefta.
UPDATE: I was the GP (Grand Prize) winner for this recipe!
Veal Recipes Healthy
After recently spending more than two weeks in Morocco, I sampled kefta and brochettes all over the country. Sometimes it was in a a swanky restaurant and other times it was in a Medina or a road side café. I knew when I returned home, I wanted to create something using my ground veal from Cedar Springs Veal that would capture the flavors of the ‘very best’ kefta I experienced using the very best ground veal. And, where was that? Where did I find my best kefta?
Traveling from metropolitan cities like Marrakesh and Rada to enchanting bustling Medinas in Fes and Chefchauoen, it was in the little known and less-traveled ancient town of Moulay Idriss Zerhoun that I tasted the most ethereal flavors of kefta from a street vendor while sitting with friends at an outdoor café.
Yes, we’d just traveled from Volubilis where we’d walked for several hours the ruins of this olden city. Volubilis was part Amazigh then became a Roman city. Located near Meknes, which is between Fes and Rabat, the ruins are amazingly well intact and they show what life was like from about 1 AD through about the next 700 years.
Traditional Moroccan Food
We departed this location with a new understanding of historical influences of so many cultures and with a huge appetite for lunch. As we wound up the hills into the bustling city center, albeit small and more rustic, the aromas of open hot coals and grilling were intoxicating. It was this experience and memory that I wanted to replicate with my Moroccan Veal Kefta.
No doubt, I did. After having several people as my ‘taste testers’, it was conclusive that this kefta hot off the grill was succulent and immensely flavorful. Yes, that was principally the result of the chief ingredient, ground veal. Combined with the cool creamy chilled labneh sauce, the saltiness of the olives and the tenderness of the naan bread, I was able to convey to my family and friends some of my culinary adventures in Morocco.
Easy Moroccan Veal Recipes
There’s no better meat to use with this recipe for kefta than ground veal. Even about 3 days later with some leftover kefta the flavors were glorious. I had removed them from the skewers and saved. I mean it was not going to be uneaten. But, we had literally stuffed ourselves! I slowly reheated them in a covered cast iron skillet on a very low blaze temperature. When served, it was like they had just been removed from the grill.
If you can’t travel to Morocco and want to taste what is there, then try this recipe using healthy succulent ground veal as the meat. You won’t be disappointed. It will swoop you into a culture that has a rich and deep culinary history that blends Mediterranean, Arabic, Andalusian and Berber cuisine all into something even better collectively.
moroccan veal kefta
I’m so glad that I stumbled upon this recipe. I just picked up some ground veal, mainly for something different. I absolutely love Moroccan flavors ( an old boss of mine was from Morocco and taught me a few things). I was a chef for many years but stay home with my daughter now and live to try new things. I can’t wait to make this. I’ll post a picture when I do. Thank you for the inspiration:)
Oh, gosh, Lisa! You’ve made my day! And, lookeeee at you, all the stars lined up! I can’t wait to see your magic and creativity. THANK YOU. And, I’ll look forward to that pix! xoxx ~ally
Hi, I have made this dish quite a few times and my family loves it!
Such great flavors together. I have tried it with Turkey, beef, meatloaf mix
and they are all delicious, but my favorite is still the veal.
Thanks for a great receipe!
Gosh, Sheila! YOu’ve made my day!! Thank you so much. I’ll have to try the turkey and beef, too. Yes, you can’t beat veal. It’s such a fabulous meat flavor! Thanks so much for all your support, luv! xoxo ~ally
I love veal and was so happy to find and try this recipe! Came out delicious! I may have put too much meat mixture on the skewers so their weight made it difficult to stay on the skewers. I simply slide the skewers out and cooked them on my indoor grill pan to be safe. Really enjoyed them with some homemade Tzatziki sauce I had.
I want to share this with friends this weekend so since I couldn’t find veal at the market, I’m going to mix ground pork with ground turkey instead. Fingers crossed! Thanks, Ally!
YOu are a sweetheart, Joan! Thanks sooooooooooooo much for swinging by and leaving this fabulous comment…yeah, gotta be kinda mindful of the size of those meatballs or whatever on skewers…hey, I’ve done the same thing and moved to plan B, like you! All in all, it turns out just fine. And, you are SO RIGHT, you can make w/whatever meat you like or that is available. I love the pork and turkey…turkey alone is just too darn dry and lacks flavor…you might also consider some ground Italian sausage. Let me know, luv! Happy weekend! xox ~ally
looks so good. Such a great combo of spices!
Thank you, Nicole! Sure hope you’ll try the recipe. It’s a winner! So great to meet you, and come back soon…hang out w/me in the kitchen! xo ~ally
This may be as close as I get to Morocco for a while! My hubby loves veal and your kefta sounds like a phenomenal meal!
Liz! Thank you, luv, for hanging out w/me! It’s about as close to the fabulous flavors I experienced in Morocco as I can get. Enjoy and let me know how hubby likeees! xoxo
You have inspired me to try veal 🙂
Kristen! You have made my day! Thank you, luv! I think you’ll be happy! xoxo ~ally