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Makes: 1 servings adjust



  • 1 cup Plain Yogurt
  • 2 tablespoons Fresh Cilantro
  • 1 teaspoon Harissa Paste

Step 1

N a small bowl, combine all the ingredients. Refrigerate until ready to serve.


  • 2 cups Cherry Tomato
  • 1 Shallot
  • 1 teaspoon Olive Oil
  • 14 teaspoon Ground Cumin

Step 2

In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.


  • 1 12 pounds Ground Beef
  • 14 cup Bread Crumbs
  • 1 Egg
  • 1 Green Onion
  • 2 tablespoons Fresh Cilantro
  • 1 teaspoon Harissa Paste
  • 1 teaspoon Paprika
  • 12 teaspoon Ground Coriander
  • 12 teaspoon Ground Cumin
  • 12 teaspoon Salt
  • 2 tablespoons Olive Oil
  • 6 Naan Bread

Step 3

With the rack in the middle position, preheat the oven to 350°F (180°C). In a bowl, combine all the ingredients except for the oil. With a 2-tbsp (30 ml) ice cream scoop, shape meatballs and flatten them slightly between your hands. In a large non-stick skillet over medium heat, brown half the meatballs at a time in the oil for about 5 minutes on each side or until the meat is fully cooked. Keep warm. On a baking sheet, warm up the naan bread in the oven for 3 to 5 minutes. Top each warm naan with the yogurt sauce, meatballs, tomato salad and cilantro leaves, to taste.
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