I love using a lot of different spices in my cooking as it brings the dish alive and tantalises your taste buds. My personal favourite spices are paprika and cumin as they add so much flavour to practically anything, including chicken, beef, prawns, lamb, roasted vegetables, nuts, lentils and quinoa.
I am a huge fan of meals that have many small dishes as they feel that little bit more special. They also enable guests to graze and I find that it makes a dinner last longer.
It’s important to soak the skewers for 30 minutes to prevent them burning whilst in the oven.
The kofta mixture is quite wet once processed, don’t be alarmed as this ensures they are juicy when cooked.
This mixture makes 18 koftas, however it could be more/less depending on how big/small you roll them. If you’re time poor in the evenings, the koftas can be made that morning then placed in a sealed container in the fridge until needing to be cooked.
As these wraps don’t have gluten in them, they have a more cardboard like texture. This is why I prefer for crisp them up in the oven and use them as ‘chips’ instead.
This salad is a standout on its own! I never really use mint in salads, but I definitely will be more often after eating this. It gave the salad another burst of freshness and complemented the spices in the beef koftas.
Recent research has highlighted the health benefits of incorporating more turmeric into your diet. These benefits include helping to prevent cancer, fighting cold and flus, helping indigestion and aiding in weight loss.
Beef koftas with fattoush salad and coconut yoghurt
- 1 cup fresh coriander leaves, washed
- 2 brown onions, quartered
- 2 garlic cloves
- 1kg organic lean beef mince
- 1 TBSP ground coriander
- 1 TBSP cumin
- 1 TBSP paprika
- 2 tsp allspice
- 18 Skewers
- 1 romaine lettuce, washed and pat dry, sliced
- 1 green capsicum, diced
- 1 red capsicum, diced
- 1 cucumber, diced
- 1 red onion, finely sliced
- 4 springs mint, leaves only, washed and finely sliced
- 2 gluten free wraps
- Macadamia oil
- 5 TBSP olive oil
- 1 lemon, juiced
- 2 garlic cloves, crushed
- 1 TBSP sumac
- Coconut oil
- 2 cups basmati rice
- 4 cups water
- 2 bay leaves
- 1 TBSP turmeric
- 1/2 cup coconut yoghurt
- Olive oil, drizzle on top
- Sumac, sprinkle on top
- Soak skewers in water for 30 minutes.
- Preheat oven to 180 degrees. Line baking tray with baking paper.
- Place fresh coriander, onion and garlic in the food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste like.
- Mould 2 TBSP beef mixture with your hands around one of the skewers. Place on the lined tray.
- Repeat with remaining mixture and skewers.
- Brush each kofta with a little coconut oil and cook in preheated oven for 4 minutes. After turning, cook for a further 4 minutes or until browned and just cooked through.
- Place wraps on another baking tray lined with baking paper. Brush side facing up with macadamia oil. Place in oven below koftas for 4 minutes. Flip onto other side and cook for a further 4 minutes or until crisp.
- Once crisp, cut into triangles and set aside.
- Place all the vegetables in a large bowl and toss to combine.
- In a separate bowl, mix the olive oil, lemon juice, garlic, sumac, salt and pepper until well combined.
- Add the toasted wraps to the salad and toss well with the dressing.
- Rinse the rice to get rid of the excess starch that can make it stodgy. When the water runs clear it is ready.
- Place rice, water, bay leaves and turmeric in a medium saucepan and bring to a rolling boil.
- Reduce heat to low, cover and simmer for 10-12 minutes, or until all water is absorbed.
- Place coconut yoghurt in a small bowl. Drizzle with olive oil and sprinkle with sumac. Serve koftas with coconut yoghurt dressing. Enjoy!
What are your favourite spices to cook with?