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Beef Koftas, Quinoa Tabbouleh & Baba Ganoush
These Middle Eastern-inspired koftas are homemade with flavourful British beef. Serve with light quinoa tabbouleh and creamy baba ganoush. A sprinkling of nutty dukkah is the final flourish. It doesn't get more delicious than this!
High protein
8 plants
Serving size
Ingredients
- 1 onion
- 1 tsp sumac
- 25g honey
- 2 tbsp Moroccan seasoning (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 1 tbsp tahini (Sesame)
- 160g greek style yoghurt (Milk)
- 160g quinoa (Quinoa 100%)
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 2 tbsp pomegranate molasses
- 500g beef mince (british beef mince (10% fat))
- 1 handful of fresh mint
- 1 cucumber
- 200g baby tomatoes
Nutritional Information
Calories: 610
Protein: 36g
Carbs: 48g
Fat: 31g
Beef Koftas, Quinoa Tabbouleh & Baba Ganoush
These Middle Eastern-inspired koftas are homemade with flavourful British beef. Serve with light quinoa tabbouleh and creamy baba ganoush. A sprinkling of nutty dukkah is the final flourish. It doesn't get more delicious than this!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Make the koftas; in a large bowl, combine the beef, Middle Eastern spice mix, a pinch of sea salt and black pepper. Mix and shape into 12 koftas, 4cm long (3 for 1 person). Heat a medium frying pan with 1 tbsp oil on medium-low heat. Once hot, add the koftas and cook for 18-20 mins until golden and cooked through, turning regularly.
- Meanwhile, zest and quarter the lemon. Place the zest in a large bowl and set aside. Make the baba ganoush; in another small bowl, mix the baba ganoush, 1 tbsp olive oil, juice from 2 lemon wedges, a pinch of sea salt and black pepper.
- Make the quinoa tabbouleh; pick the mint leaves from the stalks. Rinse the spinach, then finely chop, along with the parsley and mint leaves. Dice the cucumber into 1cm cubes. Halve the tomatoes. Add everything to the lemon zest bowl, along with juice from the remaining lemon wedges and the cooked quinoa. Season with sea salt and black pepper and mix together.
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Cook for longer if necessary.
- Serve the quinoa tabbouleh with the baba ganoush. Top with the koftas and garnish with the dukkah. Drizzle with the pomegranate molasses (to taste).
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