Mini Kefta

30 minutes


Mini Kefta Recipe
Club Noor

by Lama Haddadin

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1 clove garlic (chopped)

1 small  onion (chopped)

4 tsp  dried mint

1 ½ cups  ground beef

1 ½ cups  ground lamb

1 bunch  parsley (chopped)

4 eggs

1 carrot (shredded)

1 red bell pepper (chopped)

salt & pepper to taste

Noor Oil (for frying)



I have always enjoyed a lace of sweet flavour to my salads and a savory just perfect next to it. My mind drifted to the islands of Greece and the tasty meat bites that I have enjoyed there, paired with a fresh yogurt and tahini dip started to haunt me.

Steps Involved:

Take garlic, onion, mint, salt, and pepper and mix well in a bowl.

Add the onion mixture to the bowl along with beef, lamb, carrot, bell pepper, parsley and eggs. Mix with your hands until thoroughly kneaded.

Roll the meat into small balls. Heat Noor Oil in a frying pan. Fry the meat balls till it is brown on all sides and ensuring it’s thoroughly cooked all the way. Kefta balls are now prepared.

For the dip:

Mix together some Greek plain yoghurt, with a teaspoon of tahini, lemon juice and a teaspoon of dried mint.


Serve kefta balls hot with a bowl of dip on the side. The kefta balls may be stuffed in bread and also served as a sandwich.

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