Beef Kofte with Hummus

Name: Beef Kofte with Hummus
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb grass-fed lean ground beef; 0.5 cup grated yellow onion; 0.25 cup finely chopped fresh flat-leaf parsley; 0.25 cup finely chopped fresh cilantro; 2 garlic cloves, grated; 2 tsp ground cumin; 2 tsp sweet paprika; 1 tsp coriander seeds, toasted and ground; 1 tsp ground cinnamon; 1.5 tsp kosher salt; 1 tbsp avocado oil; 1 (15.5-oz) can chickpeas, drained and rinsed; 1 small garlic clove; 0.25 cup lemon juice; 2 tbsp tahini; 1 tsp kosher salt; 5 tbsp ice water; 0.25 cup toasted sesame seeds; 0.5 cup fresh cilantro leaves; 0.25 cup pomegranate seeds

Aromatic grass-fed beef kofte spiced with cumin, paprika, coriander, and cinnamon, seared and baked, then plated over homemade silky lemon-tahini hummus for a plant-and-meat protein pairing.

From The Young Forever Cookbook

Prep: 20 min
Cook: 15 min
Total: 35 min
Yield: 4 servings
Category: Main Course
Cuisine: Middle Eastern

Nutrition (estimated)

per 1 plate

Calories: 540 kcal
Protein: 32 g
Fat: 35 g
Carbs: 24 g
Fiber: 7 g
Sugar: 3 g
Sodium: 780 mg

Ingredients

1 lb grass-fed lean ground beef
0.5 cup grated yellow onion
0.25 cup finely chopped fresh flat-leaf parsley
0.25 cup finely chopped fresh cilantro
2 garlic cloves, grated
2 tsp ground cumin
2 tsp sweet paprika
1 tsp coriander seeds, toasted and ground
1 tsp ground cinnamon
1.5 tsp kosher salt
1 tbsp avocado oil
1 (15.5-oz) can chickpeas, drained and rinsed
1 small garlic clove
0.25 cup lemon juice
2 tbsp tahini
1 tsp kosher salt
5 tbsp ice water
0.25 cup toasted sesame seeds
0.5 cup fresh cilantro leaves
0.25 cup pomegranate seeds

Grass-Fed Beef Chickpeas Tahini Cumin Cinnamon Pomegranate

Instructions

Kofte: Mix all ingredients except avocado oil by hand in a large bowl, being careful not to overwork. Divide into 12 portions and shape into logs. Refrigerate 10 min.
Heat oven to 400°F; line a baking sheet with parchment.
Heat avocado oil in a nonstick pan over medium. Brown kofte all over, 1–2 min. Transfer to sheet and bake 8–10 min to an internal temp of 160°F.
Hummus: Pulse chickpeas and garlic in a food processor, then add lemon juice, tahini, and salt. With motor running, stream in ice water. Process at least 5 min for extra-smooth texture.
Spread a couple tbsp hummus on each plate. Top with kofte and garnish with sesame seeds, cilantro, and pomegranate seeds.