Kofta Bowls with Cucumber Mint Salad

Name: Kofta Bowls with Cucumber Mint Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 pound ground beef (lean); 0.5 yellow onion (medium, finely grated); 0.25 cup fresh parsley (chopped); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon smoked paprika; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 2 tablespoon olive oil; 2 cup basmati rice (uncooked); 1 cucumber (large, diced); 1 cup cherry tomatoes (halved); 0.25 cup fresh mint (chopped); 2 tablespoon lemon juice (fresh)

Flavorful spiced beef kofta served over fluffy basmati rice with a refreshing cucumber and mint salad, offering a vibrant taste of the Middle East.

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 6
Cuisine: Middle Eastern
Difficulty: Medium
Cost: $3.56/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Gluten-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound ground beef (lean)
0.5 yellow onion (medium, finely grated)
0.25 cup fresh parsley (chopped)
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon smoked paprika
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
2 tablespoon olive oil
2 cup basmati rice (uncooked)
1 cucumber (large, diced)
1 cup cherry tomatoes (halved)
0.25 cup fresh mint (chopped)
2 tablespoon lemon juice (fresh)

Instructions

Cook 2 cups basmati rice according to package directions. Keep warm.
In a large bowl, combine 1 1/2 pounds lean ground beef, 1/2 finely grated yellow onion, 1/4 cup chopped fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix gently until just combined (do not overmix).
Form the meat mixture into oval-shaped patties or small logs (kofta). You should get about 12-15 pieces.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the kofta in batches for 3-5 minutes per side, until browned and cooked through. Remove from skillet and set aside.
While kofta cooks, prepare the cucumber mint salad: In a medium bowl, combine 1 large diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh mint, and 2 tablespoons lemon juice. Toss to combine.
Serve the cooked kofta over a bed of warm basmati rice, topped with the refreshing cucumber mint salad.

Notes

Leftover kofta makes great wraps for lunch the next day. You can also add a dollop of plain Greek yogurt to the bowls for extra creaminess.

Nutrition (per serving)

Calories: 590
Protein: 38 g
Carbohydrates: 54 g
Fat: 25 g
Fiber: 4.5 g
Sodium: 490 mg
Saturated Fat: 9 g
Sugar: 3 g
Cholesterol: 110 mg