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Herb Kafta with Bean Salad and Yoghurt Dressing

These Herb Kafta make a really simple, cheap, and easy lunch or dinner. Served with a crunchy salad and cool yogurt dip, the kafta flavours marry in so beautifully and deliciously that you won’t be able to stop at one.


This Herb Kafta with a Bean Salad and Yoghurt Dressing is a crowd-pleaser. Serve it as part of an appetiser to guests or as a main meal to your loved ones as it suits all occasions.



Versatile and Delicious for all the Family

What I loved most about this meal is how versatile it is to adapt to individual food preferences. What do I mean by that you ask?


Well, I served my kafta as a traditional main meal, with the salad on the side and everything drizzled with the yoghurt dressing.


My children, on the other hand, preferred to enjoy their kafta in a wrap (photo above).


My husband chose to enjoy it as a ‘meze’ (mezes are dishes served as appetizers). He served it on a platter with some cut pieces of pita bread, and the dip on the side so he could graze on it (photo below)


We all ate the same meal but the delivery suited our serving preferences.




Herb Kafta with a Bean Salad and Yoghurt Dressing

Serves 4-6


Kafta Ingredients:

300g beef mince

300g lamb mince

2 large onions, grated

6 cloves of fresh garlic, crushed

1 cup parsley, finely chopped

1/2 cup mint, finely chopped

1 tsp dried oregano

1 tsp ground cinnamon

1/2 tsp ground cumin

Sea salt and pepper, a generous amount

Extra Virgin Olive Oil for frying


Optional: for a more tender kafta add 1/4 cup of bread crumbs or for a grain free options add almond meal


Instructions:

1. Combine well all ingredients and then divide into 8-12 equal portions and shape into thick and short sausage patties.


2. Heat oil in a frying pan and cook for 3-4 minutes on each side or until cooked through (cook over 3-4 sides)


Bean Salad Ingredients:

400g can cannellini beans, rinsed

2 tomatoes, diced

1 lebanese cucumber, diced

1 spanish onion, sliced

2 tbs extra virgin olive oil

2 tbsp freshly squeezed lemon juice

(optional to add rocket or lettuce leaves)


Combine well all ingredients and drizzle with oil and lemon juice


Yogurt Dressing Ingredients:

½ cup Greek yoghurt

1 garlic clove, minced

2 tbsp freshly squeezed lemon juice

2 tbsp extra virgin olive oil

½ tsp ground cumin


Combine all ingredients


Serving Suggestions:
  • Serve Kafta on a platter with yoghurt dressing as an appetiser.

  • Serve as a meal with kafta, salad and dressing on each plate.

  • Serve in a wrap with kafta crushed onto a bed of yogurt dressing and top with some salad.



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