Kefta and Swiss chard quiche with goat cheese and harissa sauce

Name: Kefta and Swiss chard quiche with goat cheese and harissa sauce
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan-inspired
Ingredients: 300 g minced beef and/or lamb; 1 pc onion; 2 tbsp coriander; 2 tbsp parsley; 2 sprig fresh mint; 1½ tsp paprika; 1 tsp ground cumin; ½ tsp salt; ½ tsp black pepper; 1 pinch cayenne pepper; ½ tbsp unsalted butter; 300 g Swiss chard; 2 tbsp milk; 1½ tbsp plain flour; 320 g ready-rolled shortcrust pastry; 1 pc salad leaves; 50 g soft goat cheese; 1 tbsp harissa

Moroccan-style minced meat (kefta) and Swiss chard filling baked in shortcrust pastry, served with a spicy goat cheese and harissa sauce.

35 min 576 kcal/serving serves 4

576kcal26gprotein50gcarbs31gfat

Nargisse BenkabbouView the original on mymoroccanfood.com More from Nargisse Benkabbou on Mello

🥩minced beef and/or lamb

🧅onion

🌿coriander

🌿parsley

🌿fresh mint

🌶️paprika

🫙ground cumin

🧂salt

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About Nargisse Benkabbou

Moroccan-Belgian chef and cookbook author specialising in modern Moroccan home cooking

Nargisse Benkabbou is a Moroccan-Belgian chef, food writer, and self-taught cook based in London, best known for her blog My Moroccan Food and her cookbooks, including Casablanca and Sweet Sugar, Sultry Spice. She is recognised for bringing traditional Moroccan cooking into home kitchens with an emphasis on approachable, well-tested recipes.

Her cooking draws on classic Moroccan staples such as preserved lemon, ras el hanout, saffron, and slow-cooked tagines, alongside pastries and sweets rooted in Moroccan tradition. She favours recipes that keep the flavour profiles of Moroccan cuisine intact while adapting techniques and ingredient lists for home cooks working outside Morocco, often streamlining methods that would otherwise require specialist equipment or hard-to-find ingredients.

23 Moroccan and Moroccan-inspired recipes on Mello, imported from mymoroccanfood.com.