Sardines are Morocco’s coastal secret weapon: inexpensive, deeply flavorful, and made for spice. Here they are mashed and mixed with herbs chopped fine, grated garlic, cumin, paprika, and lemon zest, then shaped into small kefta and pan-fried until bronzed and crisp at the edges. The inside stays tender, almost pate-like. Serve with a quick herb-oil drizzle and lots of lemon to keep it bright. With bread and olives on the side, this snack becomes a complete meal. Serve warm with bread and mint tea nearby, always
| 2 cans sardines, drained well | |
| 2 cloves garlic, grated | |
| 1/2 cup parsley + cilantro, finely chopped | |
| 1 tsp cumin, 1 tsp paprika, pinch chili | |
| Zest of 1 lemon + juice of 1/2 lemon | |
| 1 egg | |
| Olive oil for pan-frying | |
| To serve: lemon wedges, sliced onions, olives, khobz |
Moroccan sardine kefta is quick, bold, and coastal. Mix sardines with herbs, garlic, and spices, pan-fry until crisp, then serve with lemon and bread. A snack that eats like dinner.
| 1. | Mash sardines with a fork until flaky. |
| 2. | Mix in garlic, herbs, spices, lemon zest/juice, breadcrumbs, and egg until the mixture holds when squeezed. |
| 3. | Roll into small balls; flatten slightly for better browning. |
| 4. | Pan-fry in olive oil on medium 2–3 minutes per side until crisp and bronzed. |
| 5. | Serve hot with lemon and bread. |
Leave a Reply