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Beef Koftas and Roasted Pepper Pilaf
with Warm Feta Dip
These deeply seasoned and flavourful beef koftas are paired with a savoury roasted red pepper pilaf and a warm feta dip for extra decadence!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
56 g
Baby Spinach
170 mL
Roasted Peppers
¾ cup
Parboiled Rice
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
1 unit
Chicken Broth Concentrate
80 g
Tomato
Not included in your delivery
2 tbsp
Oil*
0.88 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Drain roasted red peppers, reserving liquid in a small bowl, then roughly chop. Add rice, half the roasted red peppers, half the garlic puree, broth concentrate, 1 1/4 cup water, 1 tbsp butter and 1/2 tsp salt (dbl all for 4 ppl) to a medium pot. Season with pepper, to taste, then stir to combine. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.
Cut tomato into 1/2 inch pieces. Add beef, Shawarma Spice Blend, panko, half the remaining garlic puree and 1/4 tsp salt to a medium bowl. Season with pepper, then combine. Form mixture into 6 equal-sized, 1/2-inch-thick oval patties (12 for 4 ppl).
Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. (NOTE: Don't overcrowd the pan; cook koftas in 2 batches, using 1/2 tbsp oil per batch, if needed.) Pan-fry until golden-brown and cooked through, 3-5 min per side.**
Meanwhile, heat a small pot over medium heat. Add cream cheese, feta, remaining roasted red peppers, remaining garlic puree and 2 tbsp reserved pepper liquid (dbl for 4 ppl). Using a fork, mash peppers against the side of the pot until mostly mashed (or use a potato masher). Warm mixture, stirring often, until cream cheese melts and mixture reduces slightly, 3-4 min. Season with salt and pepper, to taste. Remove from heat.
Add vinegar, 1 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add spinach and tomatoes, then toss to combine.
Divide pilaf and salad between plates. Top pilaf with koftas. Serve feta dip alongside.
