Tired of disappointing frozen sardines? This video shows you how to create incredible Kofta sardines using a special shermoula sauce. Served with bread, this dish is humble, healthy, and packed with flavor.
🔥 In this video, you’ll learn:
✅ How to blend the kefta mix
✅ The secrets to getting so much flavor
✅ How to make Shermoula
✅ How to cook it in a tagine, the Moroccan way.
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⏱️ TIMESTAMPS
00:00 Intro
00:25 Making the shermoula
01:30 Blending the kefta
02:45 Mixing the spices
03:15 Shaping
04:00 Cooking
06:00 Final Result
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📋 **Ingredients**
– Sardines: 800g
– Tomato puree: 400g
– Red & Green peppers: 200g
– Lamb fat: 80g
– Almond Powder: 50g
– Olives: 10 to 12
– Olive Oil: 2 to 3 Tbsp
Shermoula:
– Lemon juice of 2 lemons
– Garlic: 8 cloves crushed
– Tomato paste: 3 Tbsp
– Parsley & Cilantro: Chopped fine 3 Tbsp
– Preserved lemons: 1/2 with skin removed
– 1.5 tsp Salt
– 3/4 tsp of black pepper
– Cumin: 1 Tbsp
– Coriander: 1 Tbsp
– Paprika: 1 Tbsp
– Harissa: 1 tsp
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📍 More Moroccan Recipes:
• Loubia (Moroccan White Beans): https://youtu.be/ezP_P6_glek
• Tagine with Meatballs: https://youtu.be/j9afOLU_NFk
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#SardineKefta #MoroccanCuisine #MoroccanFood #FishRecipe #KuzinaWithSimo #Kefta #EasyRecipes #MediterraneanDiet
#sardinesrecipe #moroccanfood #chermoula sauce #easyrecipe #fish
[Music] If you’re like me, you live abroad, you only have access to frozen sardines and you fry them or you bake them and they always disappoint you. Kfta sardines cooked in a tajine is the one dish that always always delivers. The first thing we need to do is make a version of charmula sauce. For that, we need 400 g of pureed tomatoes. We need the juice of two lemons. We’re going to need roughly 3 tablespoon of tomato paste. We’re going to need roughly 3 tablespoon of chopped mixed parsley and cilantro. Then, we’re going to need eight crushed garlic cloves. You know, feel free to add more. Then, half of a preserved lemon with the skin removed. For the spices, we need 1 and 1/2 teaspoons of salt, 3/4 of a teaspoon of black pepper, 1 tbsp of cumin, and 1 tbsp of paprika. If you have smoked paprika, even better, 1 tbsp of coriander, and optionally one teaspoon of harissa. You can also use chili powder or if you don’t like spicy food that you can skip both. So, what we’re going to do is mix it all together. And to this I’m going to add roughly 2 to 3 tablespoon of olive oil. Next thing we need to do is to grind our sardines. I’m using 800 g of sardines files. These were frozen before, so nothing nothing like the fresh uh sardines. I’ll leave them with their skin on just because it’s going to be a lot of hassle to remove the skin because they’re a little bit old. And I know this sounds odd, but to take this dish to the next level, you need lamb fat. 80 gram of lamb fat. Grind it with the sardines and all of a sudden you are tasting something completely different. Again, if you don’t want to use it, if you think it’s an odd thing to do, I understand and it’s okay. You can always use just plain sardines. But if you really want to take it to the next level, you’re going to need to use some lamb fat. Last thing you need is something to bind it all together. So in Morocco, there are people who use breadcrumbs. There are people who use uh almond powder and there are people who use actual rice. Uh for me, I went for almond powder because I have a lot of leftover almonds from uh last Ramadan. For this part, you don’t really need a meat grinder. You can do it with a food processor at home. Heck, you can even do it with knives if you have some very sharp ones. [Music] So, I’m going to blend my sardines right here on the table. I’m going to use the almond powder and roughly half of the sauce. Just going to run my hands through it. Really try to blend it together. A good way to check that your mix is very well is that you’re going to start to see that red color almost everywhere. Now I’m going to roll it into smaller balls. To form the balls, you just need a little bit of vegetable oil in your hands. I’m going to take a like a small walnut size ball. I would say normally you don’t need to apply so much pressure. You just go a little bit round and round. Just roll it between your hands. That’s pretty much it. I have just a tiny bit left. If it doesn’t fit in my tajine, I’ll put them on the grill. You have to try this also on the grill. It’s You have to try it. Cover your and put it in the fridge for 30 minutes to an hour, not more than that before we start cooking. Time to get the tajine started. Medium heat. 2 to 3 tablespoon of olive oil. And then we’re going to add the leftover from the sauce. charmula that we made at the beginning. So, I’m just going to cook it for roughly a minute or two and then I’m going to add this 400 g of tomato puree that I showed you all the way at the beginning. Life is too short for bad olive oil, bad spices, and bad tomatoes. So, please spend some extra money on your tomato puree, on your olives, on your spices. It makes the huge difference in Moroccan cuisine. I can smell the spices cooking in the olive oil. Now I’m just going to add the tomatoes. [Music] Just need to cook for maybe 5 minutes and then I’m going to add my sardine. I’m going to try to put them very close to each other because they shrink a little. Um and then we can fit slightly more in in our tajine. [Music] I’ll cover the tajine and then I’ll check on it in 10 minutes. All right. Now I’m going to flip. Just go one by one and just flip them so that they cook from both sides. I’m going to cover it. Cook it again for another 10 minutes. All right. 10 minutes is done. I’m just going to basee these creed and then I’m going to add my peppers and my olives. Right. [Music] I’m going to give it another 5 to 10 minutes just for the peppers to get soft. After that, take out the cover once more and let it just simmer until the sauce just thickens. And that’s it. So, turn off the heat now and decorate it with some preserved lemon skins and enjoy with some delicious bread. That’s it. Thank you for watching till the end. Make this at home. You will love it. Your family will enjoy it. And uh yeah, I’ll see you in another video. Take care. [Music] [Music]
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