These meatballs are heady with Ras el Hanout, a North African spice blend specifically popular in Morocco, the fragrant and assertive seasoning provides counterpoint to the unctuousness of the lamb, and bulgur keeps the texture light. Ras el Hanout will vary by the maker, but cumin, coriander, cinnamon, dried ginger, and cardamom are the most common—turmeric, saffron, chiles, peppercorn, and paprika, are all also possible inclusions.
Sizzling with a bronzed crust, the kefte nudge up against a lush relish of olives and oil-poached garlic and a crunchy jumble of roasted seeds and hazelnuts. Neither the relish or the seed mix are mandatory for serving the meatballs—they are equally enjoyed with a tomato or mango chutney, or alongside marinated feta— but included the recipes here to show the potential of the combination.