Moroccan Kefta with Creamy Herbed Sauce

In my research for this post I found out that there is a basic recipe and many different optional spices & multiple ways of prepping/cooking the kefta.  Kefta can be grilled as a kabob or made as meatballs & simmered in a simmering liquid.  Kefta means chopped meat; it can be served with a creamy herbed yogurt and/or a herbed tomato sauce.  I am using just a basic recipe with no add-ins for this recipe.  I noted the optional spices at the end of the recipe.

1 pound Ground Beef (and/or lamb)

Medium Onion, grated (or finely diced) & well-drained (squeeze through cheesecloth)

2 teaspoon Paprika (not smoked)

1 teaspoon Cumin

1 teaspoon Salt

1/4 teaspoon Pepper

1/8 teaspoon Cayenne

1/4 cup Fresh Parsley, chopped

1/4 cup Fresh Cilantro, chopped – – (use additional parsley for those who don’t like cilantro)


Combine all ingredients; set aside in refrigerator at least an hour (for flavors to blend).  Shape into a sausage shape & skewer the meat; mold to skewer.  Cook over hot coals (gray in color) about 5 minutes each side or until cooked through (watch carefully so they don’t dry out).  Serve immediately.



Creamy Herbed Sauce

1/2 red onion, finely diced

1 cup plain Greek non-dairy yogurt or sour cream

1/2 bunch cilantro, minced

1/2 bunch mint

2 hot peppers, seeded & diced

zest & juice of 1 lime

2 garlic cloves, finely minced

1 1/2 teaspoon cumin


Combine onion & yogurt (sour cream); combine the remaining ingredients & pulse until lightly blended; fold into onion/yogurt mixture & serve with Kefta.



Optional spices:

1/4 teaspoon to 1 teaspoon Cinnamon

3 teaspoons Fresh Mint (especially with lamb)





Have you every had Kefta?  Did you like it?

Egyptian Lentil Stew

When researching recipes for the Mediterranean feature, I was intrigued by this recipe.  It sounded unique & delicious.  I really like lentils; and this recipe was an excellent choice for me; it is based on 3 different recipes – I used what I had since I didn’t have all the ingredients for any of the recipes & I LOVED how it turned out.  I hope you enjoy it.




1/2 of a large white or yellow onion, finely diced

1 elephant garlic clove (see below) or 3-4 regular cloves, minced

1 teaspoon cumin

1 teaspoon coriander

1/4 teaspoon cinnamon

1/2 teaspoon ancho chili powder

1/4 teaspoon fresh ground pepper

1 1/2 cups dry lentils

2-3 tablespoons beef bouillon (use vegetable for a vegetarian/vegan option)

water – about 5-6 cups

1 tablespoon lemon juice



Add oil to a skillet & heat over medium heat; once hot, add onion & cook 5-7 minutes or until translucent.  Add garlic & cook another 1-2 minutes.  Scrape onions & garlic to sides of pan & add seasonings; cook until fragrant & stir into onion/garlic mixture, about 3 minutes.  Add bouillon to water (4 cups) & heat over medium heat.  Pour onion mixture into water & add lentils; stir to break up any clumps in the lentils (I’ve noticed the red lentils clump when poured into water).  Simmer over medium heat until lentils are soft – about 30 minutes.  Check occasionally & add additional water (1 cup at a time), if needed.  Taste & adjust seasonings as needed.  Add lemon juice & heat through.  Serve & enjoy!


Note:  I didn’t use any salt in this recipe due to the bouillon.

Elephant Garlic:



Have you ever tried Lentils?  Do you like them, comment & let me know.

Demetrius’s Greek Chicken & Potatoes

My post contains affiliate links, which means I may earn a small commission for my endorsement, testimonial and/or link to any products or services from this website.  Your purchase helps support my work in bringing you real information about living dairy free.   For the full disclosure see Ingredients List page.


This recipe is one that a friend of my father’s gave to my mother.  Demetrius was born & raised in Greece & immigrated, when he was a young man, to the U.S.  He worked with my father at the local cannery and he would occasionally come over & cook Greek food for us; this is one of our family’s favorite meals.



One whole chicken

6-8 potatoes

1/2 cup olive oil

1/2 teaspoon pink Himalayan salt 

1/4 teaspoon pepper

1-2 tablespoons dried oregano, crushed

1 cup lemon juice

1 tablespoon minced garlic

Optional:  Fresh Lemon Slices & Fresh Oregano sprigs


(Demetrius’s directions:  well, you know how to cook, so just do it)


Preheat to 425°

Combine oil, garlic, dried oregano & lemon juice; divide in half.

Rinse chicken & pat dry (remove gizzard/liver packet & set aside).  Drizzle about 1/3 of the marinade on the chicken and rub it all over & under the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet, roast the chicken in the oven for 15 minutes.

Cut potatoes in half, so they look like mounds; place in separate baking pan; drizzle a portion of the marinade over the potatoes; toss to coat.

Add potatoes to oven & reduce the temperature to 325°F and continue roasting – 1 to 1 1/2 hours or until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F .

Baste the chicken and potatoes with remaining marinade throughout the cooking time – every 30 minutes or so & turning potatoes as they cook.

Cook potatoes until golden.

Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.


Serve hot.




Do you have a favorite Greek dish?  Comment & let me know.