Description
Flavorful feta and sesame meatballs nestled in homemade rye flatbread. Served with a refreshing yogurt sauce.
Ingredients
Units
Scale
- 1 lbs (454 g) premium minced (ground) beef
- 1 tbsp ground Cumin
- 1 tsp sumac
- 1 cups (237 ml) Japanese panko crumbs or 1 cups (237 ml) fresh crumbs
- 1 egg
- 1 lbs (454 g) Danish feta
- 1/4 tsp salt
- 1/4 cups (60 ml) sesame seeds
- 3 tbsp olive oil
- 1 cups (237 ml) Greek Yoghurt
- 1/2 small Lebanese cucumber chopped into small pieces
- 1/2 cups (118 ml) mint
- 1/4 tsp salt
- 1 lbs (550 g) Rye flour
- 5 fl oz (150 ml) water
- 4 tbsp (80 ml) olive oil
- 1/4 tsp salt
- 1/4 cups (60 ml) soaked Kialla 7 seeds
- 1/2 cups (118 ml) of 1/2’d cherry tomatoes
- 1 cups (237 ml) Hummus
- 1/2 bunch picked coriander
Instructions
- Combine flour, salt, olive oil, and all but 2 tablespoons of water in a food processor. Process until a ball forms; add remaining water if needed.
- Turn dough out onto a surface, add seed mix (if using), and gently knead until no dry flour remains. Wrap and refrigerate for 10 minutes.
- Cut dough into 6 pieces. Roll each piece thinly on a lightly floured surface.
- Heat a large skillet over medium-high heat (approximately 375°F/190°C). Cook each flatbread for about 30 seconds per side, or until lightly golden. Set aside on a clean tea towel.
- Combine all meatball ingredients in a bowl; mix well with your hands until smooth. Roll into balls and coat with sesame seeds.
- Heat a skillet over medium heat (approximately 350°F/177°C). Add olive oil and brown meatballs on all sides. Transfer to a 375°F (190°C) oven for 12-15 minutes, or cook on the stovetop over low heat to prevent drying out.
- Whisk together all yoghurt sauce ingredients.
- Serve with fresh coriander.
Notes
- For richer flavor, use high-quality ground beef with a higher fat content.
- If you don’t have panko, use breadcrumbs; fresh breadcrumbs will result in a slightly denser meatball.
- To make ahead, prepare the flatbreads and meatballs separately and store them in airtight containers in the refrigerator for up to 2 days. Reheat before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 meatballs, 1 flatbread
- Calories: 600
- Sugar: 5
- Sodium: 600
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150