Glazed Beef Koftas and Muhammara Inspired Sauce
with Chickpeas, Aubergine and Ciabatta Dippers
- Wheat
- Cereals containing gluten
- Nuts
- Walnuts
- Barley
- May contain traces of allergens
- Celery
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Almonds
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Nuts
- Pecan Nuts
- Pistachio nuts
- Rye
Savoury, sweet and lightly spicy, muhammara is a roasted red pepper and walnut dip associated with Levantine cuisine. Translated literally from Arabic, muhammara means 'something that has turned red', and makes a versatile sauce for these beef koftas.
Ingredients
1 carton(s)
Chickpeas
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Onion
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
2 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
1 unit(s)
Bell Pepper
1 unit(s)
Lemon
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Almonds, Brazil nuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts)
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt
1 tbsp
Olive Oil
2 tbsp
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain and rinse the chickpeas in a sieve. Trim the aubergine, then cut into roughly 2cm pieces.
Halve and peel the onion, then cut each half into roughly 3cm wedges.
Pop the aubergine, chickpeas and onion onto a baking tray. Scatter over half the Mediterranean style seasoning. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the veg on the middle shelf until soft and golden, 20-25 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine half the garlic, remaining Mediterranean style seasoning, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas onto a large baking tray. Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks. Cut the lemon into wedges.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper and fry until tender, 5-6 mins. Continue to stir while it cooks.
When the pepper is soft, add the walnuts, remaining garlic and chermoula spice mix to the pan. Stir-fry for 1-2 mins. Season with salt and pepper.
Once cooked, add the pepper and walnuts to a blender along with the olive oil, water for the sauce and half the honey (see pantry for all three amounts) and a good squeeze of lemon juice.
Season with salt and pepper. Blitz until smooth, 1-2 mins.
When everything's nearly ready, halve the ciabatta. Toast the ciabatta halves in your toaster until golden.
Once toasted, slice the ciabatta into 1cm dippers.
Once the koftas have roasted, drizzle over the remaining honey (see pantry for amount).
Share the roasted chickpeas and veg between shallow bowls.
Top with the beef koftas and the muhammara sauce.
Serve with ciabatta dippers and lemon wedges on the side.
