Spiced Beef Koftas & Garlic Rice
with Crumbly Cheese Salad & Mint Yoghurt
These koftas are handy parcels of flavour, with tender mince, mild spices and a smattering of currants to add extra sweetness. Paired with garlic rice, a fresh salad and yoghurt, this is a Middle Eastern feast to remember.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 clove
garlic
1 packet
basmati rice
½
lemon
1 bunch
mint
1
cucumber
1
tomato
1 bag
baby spinach leaves
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
chermoula spice blend
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
½ block
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
1
eggs
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the mint. Finely chop the cucumber and tomato. Roughly chop the baby spinach leaves.
In a large bowl, combine the lemon zest, beef mince, fine breadcrumbs, chermoula spice blend, currants, egg and remaining garlic, then season with salt and pepper. Using damp hands, take heaped spoonfuls of mixture and shape into small oval-shaped koftas. Transfer to a plate. You should get 4-5 koftas per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the koftas, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
While the koftas are cooking, combine the Greek-style yoghurt, a drizzle of olive oil and 1/2 the mint in a small bowl. Season to taste and set aside. In a medium bowl, combine a good squeeze of lemon juice and a drizzle of olive oil. Add the cucumber, tomato and baby spinach. Crumble in the cheese (see ingredients), toss to combine and season to taste.
Divide the garlic rice between bowls. Top with the spiced beef koftas and salad. Spoon the mint yoghurt over the koftas. Garnish with the remaining mint. Serve with any remaining lemon wedges.