Beef Kefta With Melon Slaw

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  • Level: Easy
  • Total: 44 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 9 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup lightly packed whole-wheat sourdough bread cubes

1/4 cup walnuts

2 medium red onions; 1 grated, 1 halved and thinly sliced

1 1/2 teaspoons paprika

1/2 teaspoon ground cinnamon

1 1/2 teaspoons dried mint

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh dill

1/2 cup fresh parsley

1 1/2 pounds ground beef chuck

1/2 firm ripe cantaloupe, cut into matchsticks

1 tablespoon lemon juice

Extra-virgin olive oil, for brushing


  1. Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 tablespoon dill and the parsley; pulse until smooth.
  2. Knead the spice paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain.
  3. Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl.
  4. Preheat the grill to medium-high. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes. Serve with the melon slaw.