Shorashim - Hebrew for "Roots"
Shorashim - Hebrew for "Roots"


Spicy Moroccan-Israeli Kebabs

Spicy Moroccan Kebabs

This recipe was given to me over 20 years ago by a Moroccan Jewish neighbour who lived in our apartment block.


The kebabs can be served hot, but are also great cold for buffets.





  • 1/2 Kilo fresh beef mince
  • 2 large fried onions chopped
  • 2 large handfuls of chopped fresh parsley
  • 2 large handfuls of chopped fresh dill
  • 2 thick slices wet bread
  • 2 beaten eggs
  • 2 teaspoons ground cumin
  • 1 tablespoon chicken soup powder (optional)
  • 1 teaspoon ground sweet paprika



  • Place the mince in a large bowl and add the onions that have been fried until a little brown in some cooking oil.
  • Squeeze the excess water out of the bread and add
  • Then add the other ingredients and mix well with clean hands until all is incorporated.
  • With damp hands form into oval shapes (large sausage size).
  • Shallow fry in medium hot oil until a dark brown colour turning occasionally.
  • Serve with salad, rice or potatoes.


I don't add salt as Israeli chicken soup powder is salty, but if you can't get hold of it, just add salt to taste.


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