Spiced chicken meatballs, haydari salad and flatbreads

A deliciously spiced dish with flavours from the Middle East, – spiced chicken meatballs, haydari (a thick Turkish yoghurt and feta dip) topped with a crisp, crunchy chickpea salad, and pan-fried flatbreads.
Plenty of flavour, plenty of spice and simply very good eating.
You can also serve the dish with pitta bread, – home-baked – find the recipe here, or shop-bought.
The spiced chicken meatballs, or spiced chicken frikadeller as we would call them in Denmark, can also be served with a good hearty salad, in a sandwich or as part of a tapas spread.

Spiced chicken meatballs, haydari salad and flatbreads

Recipe for a spiced Middle Eastern-style dish with chicken meatballs, haydari (Turkish yoghurt and feta dip) topped with a crisp, lightly spiced chickpea salad, and pan-fried flatbreads.

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Course: Main course, Side dish

Cuisine: Middle Eastern

Keywords: Meze, Tapas

Total Time: 45 minutes minutes

Change servingsServings: 4 people

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Ingredients

Spiced chicken meatballs / Chicken frikadeller

• ▢ 500 g minced chicken
• ▢ 50 g feta
• ▢ 1 small onion, finely chopped
• ▢ 3 cloves garlic, grated or crushed
• ▢ 1 handful parsley, finely chopped
• ▢ 1 egg
• ▢ 2 tbsp pine nuts, roughly chopped
• ▢ 2 tbsp dried breadcrumbs
• ▢ 1/2 fresh chilli, finely chopped (seeds removed)
• ▢ 1/2 tsp ground cumin
• ▢ 1/2 tsp ground coriander
• ▢ 1 tsp salt
• ▢ Freshly ground pepper
• ▢ Oil for shaping the meatballs

Haydari dip

• ▢ 1/2 l Turkish yoghurt (or Greek yoghurt, ideally 10% fat)
• ▢ 100 g feta
• ▢ 4 cloves garlic, – use just 2-3 if you prefer it less strong
• ▢ 1 handful dill, finely chopped
• ▢ 1 handful flat-leaf parsley, finely chopped
• ▢ Salt and freshly ground pepper

Chickpea salad

• ▢ 1/2 tin chickpeas, rinsed and drained
• ▢ 1 bell pepper, cut into small dice
• ▢ 1/2 cucumber, cut into chunky dice
• ▢ 14 cherry tomatoes, cut into smaller pieces
• ▢ 2 spring onions, finely sliced – use only the green part
• ▢ 1/2 small red onion, finely chopped
• ▢ 2 handfuls flat-leaf parsley, finely chopped
• ▢ 1 handful pine nuts, preferably toasted
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp lemon juice
• ▢ 2 pinches cumin, ground
• ▢ Salt and freshly ground pepper

To serve

• ▢ 1 batch pan-fried flatbreads – click here

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Method

Spiced chicken meatballs – Chicken frikadeller

• Mix the minced chicken and salt together thoroughly, – ideally with a hand mixer.
• Add the remaining ingredients, – onion, garlic, parsley, crumbled feta, spices, pine nuts, egg and breadcrumbs.

  Add the finely chopped chilli too, but always taste it first. It may be very hot, so that only 1/4 is needed, or it may need a little more.
• Season with pepper and mix the meat mixture thoroughly again.
• Shape the mixture into meatballs, – I made mine about 35 g each.

  Dip a tablespoon in a little oil, then shape the meatballs in your hand with the help of the spoon. This gives the meatballs a coating of oil, which gives them a lovely golden finish in the oven, – and it also makes them much easier to handle.

  Place the meatballs on a baking tray lined with baking parchment as you go.
• Bake the spiced chicken meatballs in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 18-22 minutes. Turn them once along the way if you like, – and always check that they are cooked through.

  You can also cook them in an air fryer, – about 12 minutes at 190°C, – shaking the basket once or twice along the way.

  The chicken meatballs can of course also be fried in a pan.

Haydari

• Crush or finely grate the garlic and mix it with the yoghurt and the finely chopped herbs.
• Crumble the feta into it, season with pepper and leave it to stand while you make the salad. Then taste to see whether it needs salt, – usually it doesn’t, as the feta provides the saltiness.
• Spread your haydari dip in a thick layer on a plate, serving board or similar.

Chickpea salad

• Combine all the chopped vegetables in a bowl, – drained chickpeas, tomatoes, cucumber, parsley, bell pepper, red onion and the green tops of the spring onions.
• Pour over the olive oil, lemon juice and cumin, toss everything well together and season the salad with salt and freshly ground pepper.
• Spoon the chickpea salad onto the plate with the haydari, top with toasted pine nuts and drizzle with a little olive oil.

Spiced chicken meatballs, haydari salad and flatbreads

• Serve the hot spiced chicken meatballs and the haydari salad with fresh pan-fried flatbreads.

Nutrition

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