Kofta with Quinoa Tabouleh


How photogenic is this plate of goodness? I wish every meal could be like this! This dish was inspired by my recent trip to Paris, where I ate some really nice Lebanese food in the cutest foodmarket (food diary coming soon). I love any dish that consists of many different components so you can combine little bits of everything. I’m just a greedy foodie, I want to try everything! The kofta has a really unique flavor because of the cumin and cinnamon: two spices I haven’t tried with meat before but wow, this was great! I believe traditional tabbouleh is made with bulgur wheat, but since I had quinoa on hand I decided to use that instead, and I have no regrets whatsoever. While this meal might seem really complicated to make, I promiss you it comes together very easily! Please, just make this. You will be a happier person.

Kofta for two
○ 300g minced meat (beef, lamb or a combination) ○ 1 onion ○ 1 large garlic clove ○ 2-3 stems of parsley ○ 2 teaspoons ground cumin ○ 1 teaspoon cinnamon

Finely chop the parsley, garlic and onion – then mix into the minced meat. Sprinkle in the cumin and cinnamon and season generously with salt and pepper. Form sausage-like shapes from the minced meat, about 2 tablespoons each. Heat a large pan over medium high heat with some olive oil, then fry the kofta on all sides for about 6 minutes.

Tabbouleh for two
○ 30 g fresh parsley ○ 10g fresh mint ○ 150g cherry tomatoes ○ 100g quinoa ○ 1 tablespoon olive oil ○ 1 tablespoon lemon juice

Rinse and boil the quinoa according to the instructions. Meanwhile, finely chop the parsley and mint. Cut the cherry tomatoes in half. Combine the chopped ingredients with the quinoa, then stir in the olive oil and lemon juice. Season well with salt and pepper.

*Tip* Serve the kofta and tabbouleh with crumbled feta, flatbread and a huge dollop of fresh hummus. Confession: I used storebought for all of this, which really makes this seemingly labour-intensive platter a lot easier!




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