Kefta with aromatic herbs (From St Albans & Harpenden Review)

Kefta with aromatic herbs

12:39pm Thursday 9th March 2006 in

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MARCH may be here but the depressing grey skies, dark evenings and cold weather have stayed so if a holiday to the sun isn't on the cards, cheer yourself up with some exotic food.

New book, Fresh Moroccan, which has just been published, is packed with healthy dishes to spirit you away to sunnier climes.

Morocco's distinctive cuisine, with its colourful mixture of fruit, meat and spices, has long been a favourite of discerning eaters but unfortunately so many of its exotic dishes can be laden with calories.

Now nutritionist and food writer Nada Saleh has come to the rescue of those who, for the sake of their waistline, have limited their passion for Moroccan feasts.

She's carefully removed the guilt and left all of the pleasure of those North African treats in her new book, Fresh Moroccan.

It's a delicious collection of healthy recipes that are low in fat and salt.

Warming, nourishing and full of flavour they could be the perfect antidote to cold, March days.

Nada says: "Moroccan food is not only delicious but has many health-giving properties.

"For instance, onions and garlic help prevent blood clots and high blood pressure.

"Chicken, almonds and dairy produce are a good source of protein and of tryptophan, a natural remedy for insomnia.

"Herbs such as coriander, parsley, mint and thyme keep the circulation flowing, detoxify the body and aid digestion."

Foods commonly used in Morocco include wholesome ingredients such as chickpeas, couscous, pulses, nuts, aubergines, olives, artichokes and the ubiquitous spices.

During her extensive travels through the country Nada has collected dishes high in nutritional value, but low in saturated fats such as butter.

She said: "Moroccan food delivers a substantial variety of dishes with intriguing mixtures of ingredients, with plenty of flavour and an abundance of nutrients to satisfy bodily needs."

The key to good health, she believes, is "balance, moderation and positive thinking, and nutritious food" and even the most weight-aware can take comfort from the breakdown of nutrients she details for each of the 80 recipes.

All the recipes are straightforward and not time-consuming to prepare.

One of her favourites is kefta with aromatic herbs, using the Moroccan speciality, lamb.

She suggests that you either eat it on skewers, or alternastively you can simmer it for five minutes with her recipe for aromatic tomato sauce.

Kefta with aromatic herbs

Ingredients (serves four)

65g (2oz) onion; 65g (2oz) parsley; 65g (2oz) coriander leaves; 1tsp ground cumin; 1tsp paprika; heaped tsp cayenne pepper; 1tsp salt and 500g (1lb) lean minced lamb

Method

Put all the ingredients except the meat in a food processor and whiz briefly.

Add the meat and whiz again until mixed.

Alternatively, grate the onion, chop the parsley and coriander finely and mix with the other ingredients.

Divide into 18 to 24 pieces and roll each into a ball.

Mould each ball around a skewer, pressing the meat gently yet firmly into a sausage shape.

Place under a preheated hot grill and cook for three to five minutes on each side until browned.