Beef Keftas on Naan Bread
Back
Beef Keftas on Naan Bread
Open in full-screen mode

Beef Keftas on Naan Bread

Preparation
35 MIN
Cooking
20 MIN
Servings
6
Freezes

Ingredients

Yogurt Sauce

Tomato Salad

Keftas

Bread

Preparation

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.

Note

The meatballs can be reheated the next day.

Comments

  1. Really great recipe which I will make again. It made a lot of keftas and we are just 2 people. I think I have 2 more meals worth in the freezer. Yum! First time using harissa paste and since I couldn't find it in the supermarket where I live I looked up the recipe and made my own. Oh wow! It is VERY hot! I had to cut the amount I used in half. But it definitely adds to the flavour of the meal.

  2. This was really good! I've never used Harissa paste before so I purchased a mild one. Next time I may try the medium to bump up the spiciness a bit, but even with the mild the flavours were great. I'll definitely make this again!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum