Pomegranate-Glazed Ground Beef Kofta Pita
Crisp Salad with Pine Nuts & Fresh Mint
Cooking time
25 minutes
Servings
4
Calories
620 /serving
Magic up a meal of meatballs with Middle Eastern flavourings. Browned ground beef mouthfuls glow in a pomegranate glaze that smooths out the tangy and sweet fruit molasses with a swirl of butter. Serve them atop warmed rounds of pita bread, topped with a creamy-sour swipe of labneh. Finish each one with a lip-smacking lemon and sumac-dressed salad topped with toasted pine nuts.
We will send you:
- 510g Ground beef
- 120g Radishes
- 1 Bunch of mint
- 2 Tomatoes
- 1 Head of lettuce
- 12g Pine nuts
- 15ml Pomegranate molasses
- 45ml Lemon & Sumac vinaigrette
- 120ml Labneh
- 4 Pita
- 18g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Soy, Pine nuts, Wheat
You will need:
Large pan
Olive oil
1 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
12 g
Sodium
1080 mg
Total Carb
47 g
Sugars
7 g
Protein
36 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 400°F. Halve the lettuce lengthwise, discarding the root end; thinly slice the leaves into ribbons. Halve the tomatoes lengthwise; slice crosswise into half-moons. Halve the radishes; thinly slice crosswise into half-moons. Pick the mint leaves off the stems; roughly chop the leaves.
Prepare the kofta
In a large bowl, combine the beef, spices and S&P. Form the mixture into 8 oval patties.
Toast the pine nuts
Heat a large, dry pan on medium. Toast the pine nuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant (keep an eye on them as they can burn easily). Transfer to a small bowl and reserve the pan.
Cook & glaze the kofta
In the same pan, heat a drizzle of olive oil on medium-high. Cook the kofta*, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through. Add the pomegranate molasses, 1 tbsp water and 1 tbsp butter. Cook, spooning the sauce over the kofta, 1 to 2 min., until glazed.
Warm the pita
Meanwhile, warm the pita directly on an oven rack, 3 to 5 min., until soft and pliable.
Make the salad & serve
In a large bowl, combine the lettuce, radishes, mint, tomatoes, vinaigrette, a drizzle of olive oil and S&P. Top with the pine nuts. Divide the pita between your plates. Spread with the labneh. Top with the kofta and salad. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
