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1 hr 10 mins
From “North African Cooking” by Hilaire Walden. “It is generally recommended that the lamb used for Keftas should contain about ten percent fat, to bind the ingredients together and keep them moist during cooking. Leaner meat can be used, however, if you do not mind crumblier, slightly drier Keftas.”
Units: US | Metric
Serving Size: 1 (142 g)
Servings Per Recipe: 4