Kefta is a ground, seasoned meat mixture from the Middle East and is usually made from ground beef or lamb.  This is a somewhat healthier take on the dish using turkey in place of the red meat.  I’ve made this dish a few times, and really like it every time.  The only tweak I ever make from the original is to double the Ras El Hanout spice mixture (which you can get from a store such as Penzey’s or make yourself).  The original came from Cooking Light a few years ago.  I served this over couscous with roasted root vegetables on the side.

•     4 cups thinly vertically sliced Vidalia or other sweet onion
•     1/2 cup raisins
•     3/4 teaspoon salt
•     1/2 teaspoon black pepper
•     1 teaspoon Ras el Hanout
•     1 (14-ounce) can fat-free, less-sodium chicken broth
•     1/2 cup finely chopped fresh parsley
•     1/4 cup dry breadcrumbs
•     1 teaspoon salt
•     1 teaspoon Ras el Hanout
•     1/2 teaspoon freshly ground black pepper
•     1 egg, lightly beaten
•     1 1/4 pounds ground turkey breast
•     1/4 cup slivered almonds, toasted

Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally. Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds.