Spiced beef kofta

Name: Spiced beef kofta
Cook time: 20 min
Yield: 1
Cuisine: Tripoli, Libya

with tabbouleh, smoky babaganoush and harissa yoghurt

Ready in around 20 mins

RECIPE FACT:

Sometimes Tripoli is referred to or known as 'Tripoli-of-the-West', to help distinguish it from its older Phoenician sister city, Tripoli, Lebanon.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE QUINOA:
Microwave option (preferred): Open the bag of steamed quinoa breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
2. TO MAKE THE TABBOULEH:
Cut the cherry tomatoes in half and using ¼ of the cucumber cut into 1 cm cubes. Roughly chop the mint leaves. Place the tomatoes, cucumber, mint and baby leaves into a serving bowl and toss to mix well. Just before serving, stir through the cooled quinoa and season with salt and pepper.
3. TO COOK THE KOFTAS:
Remove the spiced beef mince from its packaging and season with salt. Dampen your hands and form the mince into 3 evenly sized sausage shapes about 4 cm long. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the koftas and cook for 5-7 mins turning regularly to cook evenly and lightly brown on the outside.
TO SERVE:
Open the babaganoush and stir well with a spoon. Dollop and spread the babaganoush on a plate and drizzle with a little olive oil. Spoon over tabbouleh then top with the koftas and a dollop of harissa yoghurt.