Middle Eastern-style Beef Koftas with Quinoa Tabbouleh & Tahini Dressing

Serving size

1 person 2 people 4 people

Ingredients

190g Tomatoes Baby Seasonal Mix
2 tbsp Moroccan seasoning (use half)

(Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
160g quinoa

(Quinoa 100%)
2 onion
500g beef mince

(british beef mince (10% fat))
1 cucumber
1 handful of fresh mint
2 tbsp pomegranate molasses
1 tsp sumac
25g honey
160g greek style yoghurt (Milk)
1 tbsp tahini (Sesame)
2 tsp dukkah spice blend

(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)

Allergens

Contains: Milk, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	156Kcal	581Kcal
	655kJ	2431kJ
Fat	7.2g	27g
of which saturates	2.6g	9.6g
Carbohydrates	13g	49g
of which sugars	5.2g	19g
Protein	9.7g	36g
Salt	0.11g	0.39g
Fibre	1.7g	6.3g

Back

High protein 8 plants

Middle Eastern-style Beef Koftas with Quinoa Tabbouleh & Tahini Dressing

Prep time: 20 mins

Total time: 26 mins

Cuisine: Middle Eastern

Food group: Beef

These Middle Eastern-inspired koftas are homemade with flavourful British beef. Serve with light quinoa tabbouleh and creamy tahini dressing. A sprinkling of nutty dukkah is the final flourish. It doesn't get more delicious than this!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a large bowl, a medium bowl, a small bowl & a sieve

Cook the quinoa

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and allow to cool slightly
Meanwhile cut the onions into 2cm wedges

Make the koftas

In the large bowl, combine the beef, the half pack of Moroccan spice mix and a pinch of salt and pepper. Mix and shape the beef into 8 sausage-shaped, koftas, 2cm thick (75g each). Transfer to the lined baking tray, along with the onion wedges. Drizzle everything with 1 tbsp oil and cook for 19 mins, until cooked through

Make the tabbouleh mix & tahini dressing

Halve the tomatoes. Cut the cucumber into 1cm chunks. Pick the mint leaves from the stalks and finely chop
In the medium bowl, combine the pomegranate molasses, cucumber, tomatoes, sumac and mint. Season with a pinch of salt and pepper
In the small bowl, mix together the yoghurt, tahini and honey with a generous pinch of salt

Finishing & plate up

When the quinoa is cooked, stir into the tabbouleh mix
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
Serve the quinoa tabbouleh onto plates, topped with the koftas. Drizzle with the tahini dressing and sprinkle with the dukkah