Atlas Masterclass

Beef Tepi Kofta, broccoli tabouli, tahini, flatbread

CLICK CENTRE OF IMAGE TO BEGIN VIDEO.

INGREDIENTS

Beef kofta mix

Garlic tahini (½ supplied)

Flatbread

Walnut

Broccoli

Capsicum

Red onion (½ supplied)

Parsley (½ supplied)

Lemon

Skewers

 

PANTRY STAPLES: Cooking oil (vegetable or grape seed), salt

WHAT YOU'LL NEED: Lined baking tray, large frying pan, chopping board, knife, paper towel

ALLERGENS: Onion, yeast, wheat, gluten, sesame, garlic, walnut

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly

 

METHOD 

1. Cook the skewers: Using wet hands, press a portion of the mince mix along each skewer. Heat a splash of oil in a medium frying pan over medium heat. Cook the skewers for 10 minutes or until brown on all sides. Remove from the pan. Rest for a few minutes. Before serving, reheat the pan and cook the skewers for a few minutes before to heat through.

2. Char the capsicum: Place the capsicum directly over the flame to char the skin. Take off the flame and carefully remove the skin. Cut the capsicum into thin strips.

3. Prepare the salad: Wash the vegetables. Grate (or finely chop) the broccoli. Finely chop the onion, walnuts and parsley. Squeeze lemon over the vegetables with a splash of olive oil. Combine with the roasted capsicum.

4. Heat the flatbread: Heat the pita over a gas flame or in a frying pan.

5. To serve: Divide the skewers and salad between the serving plates. Serve with the flatbread and garlic tahini.

For downloadable pdf version, click here.