My family made this recipe today for dinner. It was quick and very tasty not to mention that the house smelled amazing after we sauteed the meatballs in the skillet prior to finishing them in the oven!
Serves 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Kofte
- 1 pound of ground beef (I used Bison)
- ½ cup grated onion
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh parsley
- 2 garlic cloves, grated
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1 tsp coriander seeds, toasted and ground (I did not do this part)
- 1 tsp ground cinnamon
- 1.5 tsp kosher salt
- 1 TB of avocado oil
Hummus
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 1 small garlic clove, peeled
- ¼ cup lemon juice
- 2 TB tahini
- 1 tsp kosher salt
- 5 TB ice water
- ¼ cup toasted sesame seeds, for garnish
- ½ cup fresh cilantro leaves, for garnish
- ¼ cup pomegranate seeds, for garnish
Instructions:
- For the Kofte: In a large bowl, combine all of the ingredients except the avocado oil, then use your hands to mix well, being careful not to overwork. Divide the mixture into twelve portions, then gently shape into logs. Refrigerate for 10 minutes.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Heat the avocado oil in a pan over medium heat. Add the kofte and brown all over, 1 to 2 minutes. Transfer to a baking sheet and bake for 8 to 10 minutes, until the beef is cooked through with an internal temperature of 160 degrees.
- For the hummus: Meanwhile, in a food processor or a blender, combine the chickpeas and garlic. Pulse a few times then add the lemon juice, tahini, and salt. With the motor running, gradually add the ice water. Leave the motor running for at least 5 minutes for extra smooth and creamy hummus. Transfer to a bowl.
- To serve: spread a couple of tablespoons of hummus on each plate. Top with a few kofte and sprinkle with sesame seeds, cilantro leaves and pomegranate seeds.
- ENJOY😊