Beef Kefta With Melon Slaw
Beef Kefta With Melon Slaw is a dairy free recipe with 4 servings. This main course has 676 calories, 33g of protein, and 53g of fat per serving. For $2.54 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 186 people found this recipe to be tasty and satisfying. If you have dried mint, cantaloupe, fresh dill, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 44 minutes. With a spoonacular score of 92%, this dish is great. If you like this recipe, you might also like recipes such as Beef Kefta Patties with Cucumber Salad, Thai-Style Melon & Beef Salad, and Kefta.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 29 minutes
Ingredients:
1/2 cup lightly packed whole-wheat sourdough bread cubes
1/2 firm ripe cantaloupe, cut into matchsticks
1/4 teaspoon cayenne pepper
1 1/2 teaspoons dried mint
2 tablespoons chopped fresh dill
1/2 cup fresh parsley
1 1/2 pounds ground beef chuck
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 tablespoon lemon juice
Extra-virgin olive oil, for brushing
2 medium red onions; 1 grated, 1 halved and thinly sliced
1 1/2 teaspoons paprika
1/4 cup walnuts
Equipment:
food processor
bowl
grill
Cooking instruction summary:
Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 tablespoon dill and the parsley; pulse until smooth. Knead the spice paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain. Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl. Preheat the grill to medium-high. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes. Serve with the melon slaw. Photograph by Antonis Achilleos
Step by step:
1. Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
2. Add 1 tablespoon dill and the parsley; pulse until smooth.
3. Knead the spice paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain.
4. Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl.
5. Preheat the grill to medium-high.
6. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes.
7. Serve with the melon slaw.
8. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
