Kefta Hot Dogs, a sausage-free hot dog with Mediterranean flavors. For a different and comforting meal!
- Servings: 4 (8 sausages, 2 per person)
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Cost per serving: $2.41
- Storage: Kefta will keep for 3 days in the fridge and can be frozen.
- Put each kefta in a hot dog bun just before serving.
- Kitchen tools: Measuring cups and spoons, cutting board, sharp knife, large bowl, small bowl, baking sheet, tongs, spoon.
- Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 375 g (3/4 lb) ground beef
- 1 small yellow onion, peeled and chopped
- 30 ml (2 tbsp) bread crumbs
- 30 ml (2 tbsp) tomato paste
- 30 ml (2 tbsp) dried parsley
- 10 ml (2 tsp) ground cumin
- 5 ml (1 tsp) de paprika
- Salt, pepper and Tabasco-style hot sauce, to taste
- 125 ml (½ cup) plain yogurt Or mayonnaise
- 1 garlic clove, peeled and minced
- 8 hot dog buns
1. Place oven rack in the middle position and preheat the oven to 200oC (400oF). Oil a baking sheet.
2. In a large bowl, add the ground beef, onion, bread crumbs, tomato paste, 15 ml (1 tbsp) parsley, cumin, paprika, salt, pepper and hot sauce to taste and mix, using your hands.
3. Make 8 oblong patties (shaped like kefta or sausages) and place them on the baking sheet.
4. Bake for 12 minutes. Take the baking sheet out of the oven, turn the kefta and bake another 12 minutes, or until the kefta are cooked through and golden brown.
5. Meanwhile, mix the plain yogurt with the remaining parsley and garlic.
6. Toast the hot dog buns in a frying pan.
7. Serve kefta in toasted hot dog buns and garnish with the yogurt sauce.
Variation: Serve kefta with your choice of toppings. For example, they are delicious topped with coleslaw (see our coleslaw recipe).
This recipe provides foods from the following food groups:
- Grain products
- Meat and alternatives
- Vegetables (salad or raw vegetables, for example) and a fruit
- A glass of milk or fortified soy beverage