INGREDIENTS

Proportions for 15
skewers approximately: - 1 sheep or beef book boned - 1 pinch of
felflala soudania (pepper extremely crushed) - 1 spoonful with coffee
shaves decannelle (optional) - 1 or 2 fresh mint branches (optional) -
100 G of grease of ox or sheep - 1 large bunch of parsley - 1 spoonful
with coffee filled of cumin - 1 large bouquet of coriandre - 2
spoonfuls with coffee filled with sweet pepper - 1 onion - salt


PREPARATION

To wash parsley and the
coriandre, to drain and �queuter carefully. To cut the meat of
pieces and to chop it first once alone. To cut grease, to mix it
with the meat, to add parsley, coriandre, onion, cumin, sweet pepper
and strong pepper. To salt and chop the whole two other times.
To strongly knead this mince with the hands, to let rest
approximately one hour. To then take the value of a hen egg of
this mince in the hand, slightly wet and, to surround the pin with, by
giving him the form of a sausage from 10 to 12 cm. To stick the
kefta well especially at the two ends so that it does not turn around
the pin in the course of cooking, to make roast quickly on charcoal
(braises being consumed) while turning over Souvent the pin. Not
to let desiccate themselves on fire and be useful accompanied by mint
tea.