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Beef & Bulgur Kefta Lettuce Cups

with Cucumber Tabbouleh & Tzatziki

Cooking time

35 minutes

Servings

2/4

Calories

800 /serving

Focus on whole foods tonight with a recipe that swaps out pita breads for fresh and summery lettuce cups. You’ll fill your tender lettuce leaves with ground beef and bulgur kefta patties, seasoned Middle-Eastern style with garlic and za’atar, and served with a yummy drizzle of tzatziki. As a side, dole out a fresh chopped salad packed with crisp cuke and juicy tomato.

We will send you:

  • 285g Ground beef
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Scallion
  • 1 Cucumber
  • 1 Tomato
  • 1 Head of lettuce
  • 156g Large-flaked bulgur
  • 15ml Red wine vinegar
  • 60g Tzatziki
  • 15g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Contains: Milk, Sesame seeds, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
39 g
Saturated Fat
11 g
Sodium
1010 mg
Total Carbs
76 g
Sugars
9 g
Protein
43 g
Fibres
13 g
Preparation
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Cook the bulgur
In a medium pot, combine the bulgur, 2 cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and transfer to a bowl to cool; season with ⅓ of the za’atar and S&P to taste.
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Mise en place
While the bulgur cooks, small-dice the cucumber and tomato; combine in a bowl. Separate the lettuce leaves, discarding the root end. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Finely chop the parsley leaves and stems.
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Make the kefta
In a large bowl, combine the ground beef, garlic, ½ the white bottoms of the scallion, ½ the cooled bulgur, ¼ of the parsley and a drizzle of olive oil; season with ½ the remaining za’atar and S&P to taste. Shape the seasoned beef into 10 oval patties of equal size (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the kefta patties* to the pan and cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot.
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Make the cucumber tabbouleh
While the kefta patties cook, to the bowl of remaining bulgur, add the red wine vinegar, cucumber, tomato, remaining parsley, as many of the remaining white bottoms of the scallion as you’d like and 1 tbsp olive oil (double for 4 portions); season with the remaining za’atar and S&P to taste.
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Plate your dish
Divide the lettuce leaves and cucumber tabbouleh between your plates. Top the lettuce leaves with the finished kefta and a spoonful of the tzatziki. Garnish the dish with as many of the green tops of the scallion as you’d like. Serve any remaining tzatziki on the side as a dipping sauce. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.