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Lebanese-Style Beef Kefta with Hummus

Kale Tabbouleh & Warm Pita

Cooking time

30 minutes

Servings

4

Calories

760 /serving

Hardy, leafy kale makes for a perfect riff on tabbouleh, with its bright, herby flavours. To make yours, you’ll massage your kale with oil before adding in a good handful of fresh chopped mint, juicy diced tomatoes, crunchy cucumbers, scallions and bulgur. It could be a meal in and of itself, but tonight we’ll be bulking dinner out with juicy Lebanese-style kefta, a swoosh of hummus and warm pita. Kids can pile it all into the pitas, or you can cut them into wedges to scoop everything up, mezze platter style. Either way, you can’t lose.

We will send you:

  • 510g Ground beef
  • 1 Bunch of mint
  • 2 Scallions
  • 2 Cucumbers
  • ½ Bunch of kale
  • 1 Tomato
  • 120g Hummus
  • 78g Large-flaked bulgur
  • 60ml Creamy sumac vinaigrette
  • 19g Panko
  • 4 Pita
  • 6g Lebanese-style kefta spice blend (garlic, cinnamon, cloves, coriander seeds, nutmeg, black pepper, mahleb, white pepper, allspice, kosher salt)

Contains: Sesame Seeds, Wheat

You will need:

Medium pot
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
38 g
Saturated Fat
10 g
Sodium
850 mg
Total Carbs
67 g
Sugars
4 g
Protein
39 g
Fibres
8 g
Preparation
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Cook the bulgur
In a medium pot, combine the bulgur, 1 cup water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork. Stir in 2 tbsp olive oil; season with S&P. Set aside to cool, uncovered.
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Mise en place
While the bulgur cooks, preheat the oven to 450°F. Remove the kale leaves from the stems; roughly chop the leaves. Small-dice the tomato. Small-dice the cucumbers. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove the mint leaves from the stems; roughly chop the leaves.
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Start the kale tabbouleh
To a large bowl, add the kale; drizzle with olive oil and season with S&P. Using your hands, massage the oil into the kale, until wilted.
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Prepare & cook the kefta
In a medium bowl, combine the panko and ½ cup water. Let rest 2 to 3 minutes, until absorbed. Add the beef and ½ the white bottoms of the scallions; season with the spice blend and S&P. Using your hands, mix well, then form the mixture into 8 oval-shaped patties of equal size. In a large pan, heat a drizzle of oil on medium-high. Add the patties* to the pan and cook, 2 to 3 minutes on all sides, partially covered, until browned and cooked through. Transfer to a plate and set aside in a warm spot.
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Finish the kale tabbouleh
While the kefta cooks, to the bowl of kale, add the cooked bulgur, tomato, cucumbers, ⅔ of the mint, up to ½ the green tops of the scallions (to taste), as many remaining white bottoms of the scallions as you’d like and the vinaigrette; season with S&P and toss to coat evenly.
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Warm the pita & serve
Place the pita directly on an oven rack and toast, 1 to 2 minutes, until warm, soft and pliable. Halve the toasted pita. Divide the hummus between your plates and spread it out on ½ the plate in a large circular shape; top with the cooked kefta. Add the tabbouleh on the side. Garnish the kefta with as many remaining green tops of the scallions as you’d like and the remaining mint. Serve the warmed pita and any remaining kale tabbouleh on the side. Bon appétit!

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