Comparing Kefta across three restaurants — an honest verdict

I ate Kefta at three different restaurants in the same week to compare. The results were illuminating. The use of harissa varied significantly — only one got it right. The complex with dried fruit and spice profile should be consistent but interpretation differs widely.

Moroccan cuisine draws from Berber, Arab, Andalusian, and French influences. The best version came from a riad rooftop dinner in Marrakech, which felt authentic. Casablanca beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Kefta is larger than you'd think.