Rogo's Restaurant and Bar Lamb Keftedes

By Chef/Owner Michael Rogozinski

Moroccan Spice Mix Ingredients
½ cup               Thyme (Dry)
1 ½ cup            Paprika
¼ cup               Cayenne
¼ cup               Allspice
¼ cup               Cinnamon
½ cup               Cumin
½ cup               Granulated Garlic
¼ cup               Coarse Black Pepper
3 cup               Sumac

Combine all ingredients in a bowl.

While this is a large amount of spice mix, the shelf life is four months in a sealed container, and it can be used on many dishes.

Lamb Keftedes Mix Ingredients

1 lb. ground lamb
1 lb. ground pork
4-5 sprigs cilantro, chopped fine
1/3 tsp. chopped garlic
1/4 large onion, chopped fine
1/2 tsp. cumin
1 egg
1 cup Panko
3 tsp. Moroccan Spice Mix

Mix all ingredients in a bowl, then add the lamb and pork. With gloved hands, mix the lamb and pork with all the ingredients until well incorporated. Shape into meatball form, or any shape you want, and use a carmel apple skewer and insert before baking. Grill (great for summer barbecue), or bake in oven on a baking sheet at 375 degrees for 5-7 minutes or until it reaches 160 degrees internal temperature.

Click here to see Chef Michael's tip

 April 2016