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Original name
Kefta dserdine
Sardine is the fish that Morocco consumes and produces the most, resulting in particular recipes such as the meatballs minced sardines that Moroccans of all ages appreciate very much.
The most popular fish of Morocco who is the N ° 1 producer and exporter in the World, the sardines in spiced dumplings are exquisite.Prepared in various ways including the famous #Moroccan marinade# , these dumplings are based on chopped sardines previously cleaned and flaked before being reduced to hash. Seasoned with Cumin, paprika, a little pepper and salt, then the sea meat in a sauce made with tomato and garlic. Once the pellets are made, they are directly fried in vegetable oil or BBQ-style in the manner of the city of Agadir and the surrounding areas.
For a touch of freshness, sprinkle the dumplings with a drizzle of lemon juice before presenting the dish.
Salty and sometimes a very small spiced according to the preferences, this recipe is very convivial and irresistible because of its playful side which makes you want to crunch the dumplings still hot after cooking. Served as a main dish with rice or just in sauce, the minced meat of sardines is an unmissable specialty that appeals to everyone.
| In the local culture | - For everyday |
| Regions | - Agadir, Essaouira, Safi |
| Spicy | Moderately spicy |
| How to eat it | - In a sandwich - Dipping bread |
| Caloric value | Medium |
| Temperature | - Hot |
| Allergy | - Contains fish |
| Difficulty of preparation | Difficult |
| How to cook | - Grilled |
| Cooked - Raw | - Cooked |
| Outils de préparration | - In the pan - Tajine |
Side food
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Homemade bread
Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!
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