Lebanese-Style Beef Kefta
with Hummus, Kale Tabbouleh & Warm Pita
Cooking time
30 minutes
Servings
4
Calories
690 /serving
Kids can pile tabbouleh salad (with kale, couscous and a good handful of chopped mint and tomato) into pita, along with juicy ground beef kefta and hummus. Or they can use pita wedges to scoop everything up, mezze style. Either way, you can’t lose!
We will send you:
- 510g Canadian-raised lean ground beef
- ½ Bunch of kale
- 14g Mint
- 1 Scallion
- 1 Tomato
- 2 Cucumbers
- 30ml White balsamic vinegar
- 30g Panko
- 120g Hummus
- 100g Couscous
- 4 Pita
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Sesame • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Olive oil
Total Fat
35 g
Saturated Fat
9 g
Sodium
410 mg
Total Carb
55 g
Sugars
7 g
Protein
37 g
Fibre
6 g
Preparation
Cook the couscous
- In a small pot (or kettle), bring 1 cup water to a boil.
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 5 min.
- Add 2 tbsp olive oil and S&P. Fluff the couscous.
Mise en place
- Meanwhile, preheat the oven to 450°F.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Small-dice the tomato and cucumbers.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Pick the mint leaves off the stems; roughly chop the leaves.
Start the kale tabbouleh
- In a large bowl, combine the kale, a drizzle of olive oil and S&P.
- Massage the kale, 1 to 2 min., until softened.
Prepare & cook the kefta
- In a large bowl, combine the panko and ½ cup water. Let sit, 2 to 3 min., until absorbed.
- Add the beef, ½ the white bottom of the scallion, the spices and S&P.
- Form into 8 oval patties.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the kefta* and cook, partially covered, turning occasionally, 8 to 12 min., until browned and cooked through.
- Transfer to a plate.
Finish the kale tabbouleh
- Meanwhile, to the bowl of kale, add the couscous, tomato, cucumbers, vinegar, ⅔ of the mint, up to ½ the green top of the scallion, the remaining white bottom of the scallion, a drizzle of oil and S&P; toss well.
Warm the pita & serve
- Place the pita directly on an oven rack and toast, 1 to 2 min., until warm, soft and pliable. Transfer to a cutting board and halve the pita.
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the kale tabbouleh and kefta.
- Garnish with the remaining green top of the scallion and mint.
- Serve the pita on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
