Lafeh with Kafta, Tzatziki, and Herby Salad
A vibrant Lebanese feast featuring juicy kafta, cool cucumber‑yogurt tzatziki, and a bright herby salad. The combination of smoky meat, tangy sauce, and fresh herbs creates a satisfying, family‑friendly dinner that’s quick to assemble.
Maker: Sunday Kitchen
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
50 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 1 Fresh Lebanese bread
- 7 1/10 oz kafta
- 3 1/2 oz pickles
- 1 chilli
Tzatziki
- 7 1/10 oz yogurt
- 2 cucumber
- 1 garlic
- to taste salt
- 1 tsp dry mint
Herby Salad
- 1 mint
- 1 parsley
- 1 Spanish onion
- to taste sumac
- to taste salt
- to taste lemon juice
- to taste extra virgin olive oil
Instructions
- 1Cook the kafta according to your favorite recipe until browned and cooked through, about 10‑12 minutes over medium‑high heat.
- 2While the kafta cooks, prepare the tzatziki: grate the cucumbers, place them in a clean kitchen towel and squeeze out excess liquid.
- 3In a bowl, combine the drained cucumber, yogurt, minced garlic, salt to taste, and dry mint; mix well, cover, and refrigerate for at least 10 minutes.
- 4Make the herby salad by placing the roughly chopped mint, parsley, and finely sliced Spanish onion in a mixing bowl.
- 5Add sumac, salt, lemon juice, and extra virgin olive oil to the herb mixture; toss gently until evenly coated.
- 6If desired, lightly warm the fresh Lebanese bread in a dry skillet or oven for 2‑3 minutes until soft and fragrant.
- 7To assemble, lay a slice of warm bread on a plate, top with a portion of cooked kafta.
- 8Spoon a generous dollop of tzatziki over the meat, then add a heaping serving of the herby salad.
- 9Serve the pickles and fresh chilli on the side for extra crunch and heat.
- 10Enjoy immediately while the bread is warm and the flavors are fresh.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Lafeh with Kafta, Tzatziki, and Herby Salad?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Lafeh with Kafta, Tzatziki, and Herby Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lafeh with Kafta, Tzatziki, and Herby Salad recipe come from?
- It was shared by Sunday Kitchen on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.