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.
Beef Koftas, Quinoa Tabbouleh &Tahini Dressing
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!
High protein
7 plants
Serving size
Ingredients
- 2 tsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 tbsp tahini (Sesame)
- 160g greek style yoghurt (Milk)
- 25g honey
- 1 tsp sumac
- 2 tbsp pomegranate molasses
- 1 handful of fresh mint
- 1 cucumber
- 200g baby tomatoes
- 500g beef mince (british beef mince (10% fat))
- 2 onion
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 609
Protein: 36g
Carbs: 48g
Fat: 30g
Beef Koftas, Quinoa Tabbouleh &Tahini Dressing
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!
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Cooking Instructions
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 mixing bowl, a small mixing bowl & a grater
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Cut the onions into wedges
Make the koftas
- In the large bowl, combine the beef, Moroccan spice mix, a pinch of sea salt and black pepper. Mix and shape the beef into 8 sausage-shaped, koftas, 2cm thick (75g each). Transfer to the lined baking tray with the onion wedges, drizzle with 2 tbsp oil and cook for 19 mins, until cooked through
Make the tabouleh & tahini dressing
- Halve the tomatoes. Cut the cucumber into 1cm chunks. Pick the mint leaves from the stalks and finely chop
- In the large 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, honey with a generous pinch of salt
Finishing touches
- When the quinoa is cooked stir through the tabouleh 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. Cook for longer if necessary.
Plate up
- Serve the quinoa tabouleh onto plates and top with the koftas. Garnish with the dukkah
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