Name: Spiced beef kofta with carrot salad
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 800 gram minced (ground) beef; 1 small red onion (100g), chopped finely; 2/3 cup fresh flat-leaf parsley, finely chopped; 2/3 cup fresh mint, finely chopped; 2 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground allspice; 1/2 teaspoon dried chilli flakes; 2 clove galic, crushed; 2 tablespoon olive oil; 800 gram canned chickpeas (garbanzo beans), drained, rinsed; 1/4 cup (70g) tahini; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) water; 2 tablespoon olive oil; Carrot salad; 2 medium carrots (240g); 1/2 small red onion (50g); 1 cup fresh coriander (cilantro) leaves, loosely packed; 1 wedge prserved lemon, rinsed, rind sliced thinly; 2 tablespoon olive oil; 1 1/2 tablespoon red wine vinegar

Ingredients

800 gram minced (ground) beef

1 small red onion (100g), chopped finely

2/3 cup fresh flat-leaf parsley, finely chopped

2/3 cup fresh mint, finely chopped

2 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground allspice

1/2 teaspoon dried chilli flakes

2 clove galic, crushed

2 tablespoon olive oil

800 gram canned chickpeas (garbanzo beans), drained, rinsed

1/4 cup (70g) tahini

1 teaspoon ground cumin

1 teaspoon ground coriander

1/3 cup (80ml) lemon juice

1/3 cup (80ml) water

2 tablespoon olive oil

Carrot salad

2 medium carrots (240g)

1/2 small red onion (50g)

1 cup fresh coriander (cilantro) leaves, loosely packed

1 wedge prserved lemon, rinsed, rind sliced thinly

2 tablespoon olive oil

1 1/2 tablespoon red wine vinegar

Method

1.Combine beef, onion, herbs, spices and garlic in a large bowl. Roll ¼ cups of mixture into 16 balls, roll balls into oval-shaped kofta about 7cm (2¾-inches) long.

2.Heat oil in a large frying pan over medium heat, cook kofta until browned and cooked through.

3.Meanwhile, make carrot salad. Cut carrots into long matchsticks, thinly slice onion Place carrot and onion in a medium bowl with remaining ingredients, toss gently to combine. Season to taste.

4.To make hummus. Process chickpeas, tahini, cumin, coriander and juice until almost smooth. With motor operating, gradually add the water and oil in a thin, steady stream, process until smooth. Season to taste.

5.Serve kofta with salad and hummus.

Use regular mince, not lean, for a more juicy result. This starter is quite hearty and you may only require a lighter main such as a soup or salad. This would serve 4 as a main meal.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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