RECIPE: BEEF KOFTA WITH BULGUR AND KALE SALAD
BEEF KOFTA WITH BULGUR AND KALE SALAD
Kofta is flavored by onion, garlic, and cumin cigar-shape meatballs. Served with bulgur kale salad enriched by cherry tomatoes, crumbled feta cheese, and flavored vinaigrette.
- 1 Cup Bulgur
- ½ Pound Ground Beef
- 1 Red Onion
- 1 Garlic Clove
- 1 Teaspoon Spice Blends ( cumin, paprika, turmeric)
- 1 Bunch Kale
- ¼ Cup Crumbled Feta Cheese
- 2 Tablespoon Red Wine Vinegar
- 4 Ounces Cherry Tomatoes
- 1 Teaspoon Nigella Seeds
1. Cook the bulgur.
Preheat a small pot 2 cups of salted water to boiling on high. Once boiling add the bulgur, cover, reduce heat to minimum and simmer for 12 minutes or until tender. Drain thoroughly and transfer to a large bowl.
2. Prepare the ingredients.
Peel and chop the red onion. Peel and mince the garlic. Halve the cherry tomatoes. Remove and discard the kale stems; roughly chop the leaves. Preheat the oven to 450 degrees.
3. Make a kofta.
In a medium bowl combine beef, half the onion, and 1 cup of the bulgur, garlic and spice blends (as much as you would like). Season with salt and pepper. Do not overmix. With damp hands, form the mixture into 4 cigar- shapes meatballs and place on lightly oiled baking sheet. Bake for 12 minutes or until no longer pink in middle.
4. Cook the kale.
While the kofta bakes, in a medium pan (nonstick if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the kale; season with salt and pepper and cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. A ½ cup of water and cook 3 to 5 minutes, stirring occasionally, until the kale has wilted and the water has cooked off. Transfer to a plate.
5. Make a salad.
Just before serving, in a large bowl combine the kale, remaining onion and bulgur, cherry tomatoes and feta cheese. Season with salt and pepper for better taste. Drizzle with red wine vinegar. Toss gently.
6. Plate your dish.
Divide salad between 2 plates, add beaked beef kofta. Sprinkle with nigella seeds.
Makes: 2 servings
Calories: about 465 per serving
Prep Time: 20 minutes
Cook Time: 40 minutes