lamb kefta with ras-el-hanout, red onion pickles, cumin chickpea salad, yogourt with fresh herbs

Brunch, Salted, Vegetables and Fruits, Lamb

A trip to North Africa with this recipe!


Recipe for 4 persons


500 Gr
Ground lamb
2 Unit(s)
Chopped shallot
2 Sprig(s)
Flat parsley
1 Tbsp
Ras el hanout

1 Unit(s)
50 Gr


2 Unit(s)
Red onion
375 Ml
Xérès vinegar
2 Tbsp

Chickpea salad

2 Can(s)
Chickpea box 398 ml
3 Tsp
Cumin powder
1 Unit(s)
Lemon juice


300 Ml
Greek yogurt
5 Sprig(s)
Flat parsley
0.50 Bunch
  • Salt and pepper
 Lamb kefta with Ras-El-Hanout, red onion pickles, cumin chickpea salad, yogourt with fresh herbs

Preparation time: 30 min

Preheat your oven at 400 °F

  • Prep

    Peel and cisel the shallots.

    Remove the leaf and chop the parsley. (keep few leaves aside for decoration)

    Peel and mince the onions.

    Pour the can of cheak peas in a strainer and wash under cold water.

    Press the lemon juice.

    Finely chop the chives.

  • Kefta

    In a bowl, mix all the ingredients. Season with salt and pepper. Make meatballs of 40gr and roll in your palm to make into an oval shape.

    Keep aside in the fridge for 30 minutes.

    In a hot pan with vegetable oil, brown the kefta on each side and bake in the oven for 5 to 6 minutes before serving.

  • Pickels

    In a pot, bring to a boil vinegar and sugar.
    Remove from heat and add the onions.
    Let cool down and put aside in the fridge.

  • Salad

    In a bowl, mix all the ingredients.
    Season to taste with salt and pepper.

  • Yogurt

    Mix the yogurt with salt and pepper, chives and parsley.

  • Plating

    Start with your sald in the plate,, add a spoon of yougurt on top.

    When the keftas are cooked, remove from oven and put in top. Garnish with pickles and parsley leaves.

Make your pickles few days in advance!

Une recette facilement réalisable pour un plat, les quantités proposées ici sont pour 4 pers.

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