These Kofte or Kabobs are seasoned to perfection with tastes from Morocco and the North African coast. Harissa is a hot, fiery spice used across the Middle East. Preserved lemon is another Middle Eastern ingredient used in stews and adds a piquant flavor to foods.
Ingredients - Serves 4–6
1 tbsp olive oil
1 garlic clove, finely chopped
1 inch cubed ginger finely chopped or minced
1 tbsp coriander powder
1lb firm white fish fillets skin and bones removed (substitute with minced turkey if you are not a seafood lover)
1 tsp. lemon omani powdered
4 scallions (green onions), thinly sliced
1/2 bunch of fresh cilantro, coarsely chopped
2 tsp Ajika Harissa Chili Blend
1/2 tsp. Ajika Baharat Spice Blend
1 egg
juice of 1/2 lemon
vegetable oil for frying
salt to taste
Method:
1. Put the fish in a food processor with the aromatic cooked garlic, coriander, olive, oil, spice mixture, the preserved lemon rind, scallions, and cilantro. Add in the harissa and egg, and season with salt. Add half of the lemon juice and process until smooth.
2. Heat the vegetable oil in large frying pan or wok over medium-high heat. Cook a small piece of the mixture and taste to check the seasoning. Adjust with salt and fresh lemon juice if needed. Roll the fish cakes into 16 equal portions. Cook in small batches until golden brown on all sides. Drain on paper towels.
3. Serve with shredded and minced parsley salad dressed with ground cinnamon and a little orange juice, or as a canape with cocktails before a meal.
Vegetarians may make this Kofte with boiled potato and carrots and vegans can leave the egg out coat the crust with semolina and shallo fry them making them flatter and not round.
