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Lebanese-Style Ground Beef Kefta

with Hummus, Kale Tabbouleh & Warm Pita

Cooking time

30 minutes

Servings

4

Calories

790 /serving

Kale makes for a fun riff on vibrant, herby tabbouleh salad—just massage the leaves with olive oil before adding in a good handful of fresh chopped mint, diced tomato, cucumbers, scallions and couscous. Bulk up dinner with juicy ground beef kefta, a swoosh of hummus and warm pita. Kids can pile it all into the pita, or you can cut the flatbread 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
  • 114g Hummus
  • 100g Couscous
  • 60ml Lemon & Sumac vinaigrette
  • 4 Pita
  • 19g Panko
  • 6g Savoury Middle East Feast spices (garlic, cinnamon, cloves, coriander, nutmeg, black pepper, mahleb, white pepper, allspice, kosher salt)

Contains: Sesame, Wheat

You will need:

Small pot (or kettle)
Large pan
Olive oil
Oil
Salt & pepper
Large heatproof bowl
Total Fat
38 g
Saturated Fat
10 g
Sodium
850 mg
Total Carbs
71 g
Sugars
4 g
Protein
40 g
Fibres
7 g
Preparation
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Cook the couscous
In a small pot (or kettle), bring 1 cup water to a boil. In a large heatproof bowl, combine the couscous with the boiling water. Cover with a plate and let sit for 10 minutes. Fluff the cooked couscous with a fork, then stir in 2 tbsp olive oil; season with S&P and set aside to cool, uncovered.
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Mise en place
While the couscous cooks, preheat the oven to 450°F. Remove the kale leaves from the stems, discarding 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, discarding the stems; roughly chop the leaves.
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Start the kale tabbouleh
In a large bowl, combine the kale with a drizzle of olive oil; season with S&P. Using your hands, massage the kale, 1 to 2 minutes, until softened.
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Prepare & cook the kefta
In a large bowl, combine the panko and ½ cup water. Let rest, 2 to 3 minutes, until absorbed. Add the ground 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 patties of equal size. In a large pan, heat a drizzle of oil on medium-high. Add the kefta patties* and cook, partially covered, turning over occasionally, 8 to 12 minutes, until browned on all sides 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 patties cook, to the bowl of kale, add the cooked couscous, 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 or quarter the pita. Divide the hummus and kale tabbouleh between your plates, spreading the hummus out in a large circular motion. Top the hummus with the cooked kefta. Garnish the kefta with as many remaining green tops of the scallions as you’d like and the remaining mint. Serve the warmed pita on the side. Bon appétit!

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