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Kafta in yoghurt sauce with butter rice

Good home cooking that is also quick and easy to make is very popular with me. Be it a delicious pea stew or a fruity vegetable stew with chickpeas – comfort food is simply the best! For me, it always gets really cozy when there’s kafta in yogurt sauce. Hearty meatballs in a fruity-creamy-fresh yogurt sauce and a good portion of butter rice to go with it. I’m in seventh heaven just thinking about it!

Comfort food made fast & easy!

The great thing about this recipe is that it combines various classics of Levantine cuisine. There is kafta, the deliciously spicy kebabs with parsley, the yoghurt sauce from shishbarak and the incredibly tasty butter rice, which plays a delicious role in many dishes.

If you’re thinking, “OMG, this is too much work for me,” then I can really reassure you. Kafta in yogurt sauce is easy! The small meatballs are really super quickly made and can be served with veggie mince in this dish even vegetarians. For the yogurt sauce you just have to mix the ingredients with each other and boil briefly – ready. And as soon as you have put the fried kafta balls into the sauce to infuse, you just nimbly put on the rice. Then set the table or prepare the couch and you’re ready for your ultimate meatballs in yogurt sauce comfort food moment.

Personally, I could sit down in this dish, as it not only makes me feel full, but also balanced, happy and satisfied – I am then on a cloud of bliss, until at some point the anaesthetic sets in and I fall into a comfortable sleep, in which I dream of hip and chilling unicorns with fancy sunglasses, who want to enslave us all and turn us into sausage. (No intoxicants of any kind were consumed when writing this text!) Well… I wish you a good appetite for now!

Recipe for Kafta in yoghurt sauce

Kafta in Joghurtsauce
Print Recipe Rezept speichern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 98


For the yoghurt sauce

  • 600 g Yogurt (10%)
  • 350 ml Water
  • 1,5 TBSP Cornstarch
  • 1 Garlic clove
  • 1 TSP dried mint
  • 1/2 TSP Cinnamon
  • Salt, pepper

For garnishing

  • 1 Handful sliced almonds


  • Prepare thekafta according to the recipe, form into small balls and fry briefly in a pan. They do not have to be cooked, just roasted. 
  • Put the yoghurt in a pot.
  • Mix the water with the starch and add to the yoghurt. Stir well and bring to the boil briefly. Then immediately turn the heat to medium.
  • Crush the garlic with a little salt and stir into the yoghurt sauce. 
  • Stir the mint and cinnamon into the sauce.
  • Season to taste with salt and pepper. 
  • Add the kafta to the sauce and cook for about 10 – 15 minutes.
  • Prepare the butter rice according to the recipe.
  • Toast the almond flakes briefly in a frying pan and remove from the heat.
  • Serve thekafta with sauce on butter ice cream and garnish with almonds.


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Calories: 98kcal | Carbohydrates: 6g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 223mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 33IU | Vitamin C: 0.2mg | Calcium: 176mg | Iron: 0.4mg

If you’re in the mood for more comfort food, definitely treat yourself to: fasolia, spinach ste w, or the lentil and chard stew .

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