In honour of last weeks brilliant Trade + Impact show in Ifrane we’re delighted to share our kefta recipe from the Courtyard Kitchen at our show home in the Fez medina. In Morocco traditional recipes are often infused with magic spells. This kefta recipe comes generously seasoned with love. Ras al Hanout is an aromatic spice mix that is famed throughout Morocco. It’s not spicy hot, but rather sweetly exotic. To all of you inspiring ladies out there, who gave so much to this extraordinary event, and to the organizers & founders who made it happen, b’saa.

250 g minced lamb, beef or turkey

1 large onion finely chopped

5 cloves garlic, minced

1-2 heaped tsp ras al hanout

Handful dried rose petals, green stems removed, pink part of petal crumbled between fingers

1 stick cinnamon

2 cans tomatoes

Handful parsley (half finely chopped, half roughly chopped)

Salt & pepper

1. In a large bowl combine the minced meat with the ras al hanout, rose petals, finely chopped parsley, salt and pepper

2. Roll in the meat mixture into walnut sized balls and place in the fridge

3. Meanwhile sauté the onions and garlic in olive oil over a medium heat, cook until soft and melting (about 15 minutes)

4. Add the cinnamon and tomatoes and cook for a further 10-15 minutes, until the mixture has a thick, stew-like texture

5. Season the sauce then gently add the kefta

6. Simmer over a medium heat until the kefta are cooked through (about 5 minutes)

7. Scatter with the roughly chopped parsley and serve over pasta, rice or with crusty bread (they make a great sandwich filling cold)