Atlas Masterclass

Beef Tepi Kofta, broccoli tabouli, tahini, flatbread

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INGREDIENTS

  1. Beef kofta mix
  2. Garlic tahini
  3. Flatbread
  4. Broccoli
  5. Capsicum
  6. Red onion
  7. Parsley
  8. Lemon

METHOD 

Small sized pan

Medium sized pan

Chopping board

Knife

METHOD 

  1. To prepare the kofta skewers, wet your hands and press a portion of the mince mix onto each skewer, creating a sausage shape.

  2. Add a splash of your preferred oil into a pan over a medium heat. Add the skewers to the pan, they will take 3-4 minutes each side to cook, once the kebabs have a good amount of colour turn down slightly to cook through. Finish with an addition 2 minutes of resting time outside of the pan.

  3. While the kebabs are cooking, place the capsicum over an open flame on a medium heat. Continue to turn it around every few minutes. This chars the outside skin, so it is easy to remove while still cooking through the capsicum creating a smoky taste.

  4. To prepare the salad, grate the broccoli and thinly dice the red onion. Roughly chop the walnuts and parsley. Season with lemon juice, olive oil and a pinch of salt.

  5. Once the capsicum has a decent char remove from the heat and leave to cool slightly. Remove the charred skin, running it under water will help if you are having trouble.

  6. Cut the capsicum into 1cm strips and add to the salad.

  7. Toast the flatbread over an open flame also, flipping it to ensure it doesn’t burn.

  8. To plate up, begin with the folded flatbread. Add a generous portion of the broccoli salad, followed by the kofta skewers. Serve with a bowl of garlic tahini for the table to share.

 

For downloadable pdf version, click here.