Beef Koftas with Hummus and a Pomegranate Salad
Summer days won’t be the same without this jewelled Pomegranate Salad and these Ras el Hanout spiced kofta meatballs dipped into creamy hummus.
Beef Koftas with Hummus and a Pomegranate Salad
Recipe
Preparation: +-24 minutes
Cooking: +-6 minutes
Ready in: +-30 minutes
Variations: None.
Servings: 2 to 4 (Makes +-20)
Tips: Ras el Hanout is a Moroccan spice blend that can contain anywhere between 10 to 100 different types of North African spices. An easy substitute is to use equal parts of ground cumin, coriander, ginger and paprika/cayenne pepper.
INGREDIENTS
500g minced beef
1/2 red onion, finely chopped
2 garlic cloves, crushed
1/2 cup green olives, pitted and finely chopped
2 tsp ras el hanout spice
1 tsp fresh origanum leaves, finely chopped
Juice of half a lemon
1 egg
Salt and freshly ground black pepper
Olive oil
Naan bread, for serving (optional)
Pomegranate and tomato salad:
350g exotic tomatoes, halved
100g fresh pomegranate rubies
Zest of half a lemon
2 Tbsp pomegranate molasses
1 Tbsp olive oil, plus extra for drizzling
Salt and freshly ground black pepper
Fresh basil leaves, for garnish
Baby herb leaves, for garnish
Quick hummus:
2 x 400g tinned chickpeas, drained
Juice of 1 lemon
4 Tbsp cooking water
1/4 cup olive oil
2 Tbsp tahini paste
3 garlic cloves
1/2 tsp ground cumin
1/2 tsp paprika
Salt
METHOD
1.
1. Begin by boiling the chickpeas in water for 20 minutes, drain (keeping 4 tablespoons of water aside) and allow to cool.
2. To make the koftas, add the minced beef, onion, garlic, olives, ras el hanout, origanum, lemon juice and egg to a bowl, season well with salt and pepper and mix thoroughly.
3. Using your hands, shape the beef mixture into balls a bit smaller than the size of golf balls. The mixture should make around 20 koftas.
4. To help firm up the meatballs, put them on a plate, cover and place in the fridge until needed.
5. In the meantime, add the chickpeas to a food processor/blender along with the other hummus ingredients and blend until smooth and well combined. Taste and adjust the seasoning to your taste.
6. Lightly brush olive oil on the koftas and grill in a frying pan, turning occasionally until cooked through and brown on all sides, about 6 minutes.
7. Make the salad by whisking together the pomegranate molasses, olive oil and lemon zest in a bowl until well combined. Toss in the sliced exotic tomatoes and pomegranate rubies and season with salt and freshly ground black pepper.
8. Spoon the hummus onto a platter or individual plates and top with the golden koftas and pomegranate salad.
9. Garnish with fresh basil and baby herb leaves, drizzle olive oil over the top and serve with hot naan or pita bread.
Recipe development and food styling for Karan Beef.
Photographed by Hendrik Steytler.
