POMEGRANATE GLAZED BEEF KEFTE WITH TAHINI SAUCE & FRESH SALAD

30 MINS + PREP TIME
Masterclass

INGREDIENTS:

Serving amount:
  • Beef mince
  • 1 cumin ground sachet
  • 2 flatbreads
  • 1 pomegranate molasses tub
  • 1 ATLAS tahini dip tub
  • 1 baby cos lettuce
  • 2 capsicums
  • 1 red onion*
  • 1 coriander bunch*
  • 1 parsley bunch

Pantry staples: Cooking oil, olive oil, salt, pepper 

Allergens: Onion, wheat, gluten, sesame, yeast

Specialised equipment: Lined baking tray, pastry brush (optional) 

Chef's note: Pomegranate molasses is made when pomegranate juice is heated and reduced to give a thick, sticky sauce that is sweet and tangy in flavour. 

* Use half of the onion provided. 

* Coriander is to be split across various other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Read the recipe carefully before you begin. Preheat the oven to 190C fan forced. Wash the vegetables. Cut the capsicum into cheeks. Finely dice the onion* and half of the capsicum cheeks. Keep half of the lettuce leaves whole and finely slice the remaining. Finely slice the parsley leaves and 2 teaspoons per person of the coriander leaves* and stems. 

2. Make the kefte 

Combine the beef mince, cumin, coriander leaves and stems, half of the parsley leaves and half of the diced onion. Season with salt and pepper. Use your hands to knead the mixture thoroughly. 

3. Shape the kefte 

Using slightly wet hands, shape the kefte into 1 tablespoon sized balls. You should be able to make about 7-8 kefte balls per person. 

4. Cook the kefte 

Heat a small splash of oil in a frying pan over a medium-high heat. Add the capsicum cheeks for 2 minutes on each side or until lightly charred. Set aside. Add the kefte balls and cook for 4 minutes or until they are browned all over. You may need to do this in batches to not overcrowd the pan. Transfer them to a lined baking tray. 

5. Finish cooking the kefte 

Place the kefte and capsicum cheeks in the preheated oven for 8 minutes or until cooked through. Carefully place the kefte in a bowl, add the pomegranate molasses to taste and gently stir to help coat the kefte. 

6. Make the salad 

Meanwhile, combine the diced capsicum, sliced lettuce, remaining parsley and diced onion. Season with some olive oil and salt to taste. 

7. Heat the bread (optional) 

If you like, you can heat and soften the flatbread in the oven, directly over a gas flame or in a frying pan. Keep warm by wrapping in a clean tea towel. 

8. To serve 

Divide the kefte, salad, charred capsicum, lettuce leaves and bread between serving plates. Drizzle with the tahini sauce. If you like, you can make the tahini sauce a runnier consistency by adding a little water.