Beef Kefta, Tumeric Bulgar and a Side Salad

This meal is enjoyed with a nice glass of Chardonnay, as the wine is sweet and the dish is tangy and fresh!

Ingredients and prep:

- 285g ground beef

- 100g cabbage (shredded)

- 1 bunch parsley (chopped)

- 2 garlic cloves

- 1 lemon (zested and juiced)

- 1 tomato (diced)

- 1/2 bunch of Kale (leaves removed and chopped)

- 110g bulgur

- 3 tbsp. vinaigrette of your choice

- hummus

- 1 tbsp. turmeric

- 2 tbsp. kefta spice blend (paprika, black pepper, cardamom, cumin, cloves, coriander seeds, nutmeg, cinnamon, salt)

- olive oil

- Salt and pepper

Instructions:

1) Once prepped - add bulgur, 1 1/3 c. water and turmeric to a medium pot. On high heat, bring to a boil. Once boiling, reduce heat and simmer with the lid on for 6-8 min.

2) While the bulgur is cooking - prep the meat. In a large bowl add the ground beef, 1 garlic clove (minced), 1/3 parsley, lemon zest, drizzled some olive oil, 2/3 of the Kefta spice blend and S & P. Use your hands to mix ingredients together (don't over mix!). Once mixed form 6 egg shaped "meatballs". Place a cast iron on medium-high heat until it is smoking - add oil, and Kefta. Cook each side 5-7 min. or until cooked through.

3) While the meat is cooking - toss the salad. Add olive oil to the kale with S & P. Then add cabbage, tomato and vinaigrette. Toss well.

4) Then prepare the chermoula. In a separate bowl, add 1 tbsp. lemon juice to the remaining parsley. Add 1 garlic clove (minced), remaining Kefta spice blend, S & P and olive oil. Mix well.

5) To serve: place Kefta ontop of the bulgar and drizzle over the Chermoula. Add as much hummus as you'd like, and serve the salad on the side. Enjoy!

#salad #vegetables #dressing