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Beef Kefta with Hummus and Tomato Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 33 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Middle Eastern

Description

This Beef Kefta with Hummus and Tomato Cucumber Salad is a flavorful Middle Eastern-inspired dish combining spiced ground beef patties with creamy homemade hummus and a refreshing tomato cucumber salad. Ready in just 30 minutes, it makes for a perfect hearty yet balanced meal.

Ingredients

Beef Kefta

  • 1 lb ground beef (80% lean)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped

Hummus

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 2-4 tbsp water (to adjust consistency)

Tomato Cucumber Salad

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp vinegar of choice (red wine or apple cider vinegar recommended)
  • Salt and black pepper to taste

Instructions

  1. Preparing the Beef Kefta: In a large bowl, combine the ground beef, finely chopped onion, minced garlic, ground cumin, ground coriander, paprika, cinnamon, cayenne pepper if using, salt, black pepper, chopped parsley, and chopped mint. Mix thoroughly to evenly distribute the spices and herbs throughout the meat.
  2. Shaping the Kefta: Shape the beef mixture into elongated meatballs or patties, approximately 2-3 inches in length and about 1/2 inch thick, to ensure even cooking and good texture.
  3. Cooking the Kefta: Heat a grill or a skillet over medium-high heat. Cook the kefta for 4-5 minutes on each side until nicely browned and cooked through. Once cooked, remove from heat and set aside to rest briefly.
  4. Making the Hummus: In a food processor, blend the drained chickpeas, tahini, olive oil, fresh lemon juice, minced garlic, and salt until the mixture is smooth and creamy. Add water one tablespoon at a time until the hummus reaches your desired consistency. Taste and adjust salt or lemon juice as needed.
  5. Preparing the Tomato Cucumber Salad: In a bowl, combine halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh parsley. Drizzle the salad with olive oil and vinegar, then season with salt and pepper. Toss gently to mix and coat all ingredients evenly.
  6. Final Assembly: On a serving platter, arrange the cooked beef kefta alongside a generous scoop of the creamy hummus and a portion of the fresh tomato cucumber salad. Serve immediately to enjoy a combination of warm, creamy, and fresh flavors.

Notes

  • For spicier kefta, increase the cayenne pepper or add finely chopped chili.
  • Use a grill pan or outdoor grill for authentic smoky flavor on the kefta.
  • Hummus can be made in advance and refrigerated; bring to room temperature before serving.
  • Vinegar options like red wine vinegar or apple cider vinegar complement the salad well; choose based on preference.
  • Leftover kefta tastes great wrapped in flatbread with additional salad and hummus.

Find it online: https://slsrecipes.com/beef-kefta-with-hummus-and-tomato-cucumber-salad-recipe/