Morocco is known for its lively streets, filled with the sounds of vendors selling spices, produce, household items and homemade goods in open-air markets. Somewhere, someone is playing music, and there is always, always the smell of delicious food. 

Kefta is one of those foods. Often sold alongside the neighborhood butcher, kefta is a street food staple. Customers simply pick out the type of meat they would like for their meal, the butcher hands a cut to the chef, and chef mixes the meat with seasonings and the customer enjoys the finished product in a small seated area next to the shop. 

It's hard to say how long this tradition has characterized Moroccan streets, but, like many things in these Ancient cities, it's safe to assume kefta has a far-reaching history. After all, there are many different names for kefta, such as kofta, kahfta, and cuftah, suggesting that the dish has been adopted by many different cultures. And while this dish is typically found in the Middle-Eastern region, sometimes taking the form of skewered finger-food and sometimes serving as a main course, Moroccan kefta is something special.

Chef Moumen's take on this traditional meal features ground beef, eggs, green peas and all of the complex Moroccan seasonings. The ingredients are minced finely, packed into a ball, and grilled. Then, the meatballs are placed on top of saffron rice along with some tasty sauces. 

You may not have had the opportunity to walk through the bustling streets of Morocco, but trying kefta is a surefire way to learn a bit more about this rich cuisine. Watch the video below to learn how to make a Kafta sandwich, a Chef Moumen's recipe: