Beef Keftas on Naan Bread by Ricardo
Beef Keftas on Naan Bread by Ricardo

Preparation time 35 minutes

Total time: 55 minutes

Ingredients

  1. 1 cup (250 ml) plain yogurt
  2. 2 tbsp chopped cilantro
  3. 1 tsp (5 ml) harissa paste

  1. 2 cups (270 g) cherry tomatoes, halved
  2. 1 shallot, thinly sliced
  3. 1 tsp (5 ml) olive oil
  4. ¼ tsp ground cumin
  5. Salt and pepper

  1. 1 ½ lb (675 g) lean ground beef
  2. ¼ cup (65 g) bread crumbs
  3. 1 egg
  4. 1 green onion, finely chopped
  5. 2 tbsp chopped cilantro
  6. 1 tsp (5 ml) harissa paste
  7. 1 tsp paprika
  8. ½ tsp ground coriander
  9. ½ tsp ground cumin
  10. ½ tsp salt
  11. 2 tbsp (30 ml) olive oil

  1. 6 naan breads

Directions

Yogurt Sauce

  1. In a small bowl, combine all the ingredients. Refrigerate until ready to serve.

Tomato Salad

  1. In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

Keftas

  1. With the rack in the middle position, preheat the oven to 350°F (180°C).

  2. In a bowl, combine all the ingredients except for the oil. With a 2-tbsp (30 ml) ice cream scoop, shape meatballs and flatten them slightly between your hands.

  3. In a large non-stick skillet over medium heat, brown half the meatballs at a time in the oil for about 5 minutes on each side or until the meat is fully cooked. Keep warm.

  4. On a baking sheet, warm up the naan bread in the oven for 3 to 5 minutes. Top each warm naan with the yogurt sauce, meatballs, tomato salad and cilantro leaves, to taste.

The meatballs can be reheated the next day.

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