Friday Night Kefta

Last Friday night I had a rather infuriating headache. Despite ibuprofen and panadol, plenty of water and some yoga, it persisted. Part of me was tempted to just serve My Weekend Pasta for dinner (it's my easy, no-fuss meal). But I knew that Ben could have done with a little extra nourishment two days before his big exam, for which he was tirelessly studying. And so I turned to Jamie Oliver for inspiration. I adore Mr Oliver - he's talented, endearing, cheeky and rather cute. I knew he would ease my sore head. I opened up Jamie Does and as fate would have it, the first recipe I saw was practically perfect in ever way. It was easy enough to not strain my head, healthy so as to provide Ben with some good nutrition, and deliciously playing towards mine and Ben's tastes. Thank you, Jamie. (Kefta recipe link).

*Alterations I made to the recipe: I added in 1/3 teaspoon of cinnamon and 1/2 teaspoon lemon zest to the mince mix, for some added depth (I think it worked really nicely). Alongside the meatballs I served warmed flatbread, mixed leaves and diced baby roma tomatoes. Lastly, I didn't serve them with Greek Yoghurt and Harissa, instead I whipped up a quick tzatziki.

Simple Tzatziki

In a medium bowl, combine 1/4 a cucumber, seeds and all, finely diced, with 1 clove of crushed garlic and ~150g Natural Yoghurt (I swear by Farmers Union brand). Mix well.

Paprika Carrot Fries and Sumac Zucchini Cubes

I paired the kefta and pita with some spiced vegetable goodness - paprika carrot fries and sumac zucchini cubes. I chopped 3 medium carrots and 1 large zucchini to my desired sizes - french fries for the carrots and 1-2 inch cubes for the zucchini. I then tossed them in a tablespoon of extra virgin olive oil, along with 1 teaspoon sweet paprika (smoked would also work) for the carrots, 1 teaspoon sumac for the zucchini and lastly some sea salt. I cooked the zucchini and carrots (each carrot fry separated as best you can) in a pre-heated oven (200 Degrees Celsius) for ~25 minutes and ~20 minutes respectively, or until cooked to your liking. I like the zucchini to be a little crusty on the outside but gooey on the inside, and the carrots to be crisp.


It was truly a delicious meal. And not long after delighting in these kefta, my headache disappeared. What magical meatballs they are. We enjoyed this meal so much, I may even make it again this week - Phe and Jackson, if you're reading this, our Thursday night dinner date may involve kefta :)

Heidi xo