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Beef 'kafta' meatballs with tabbouleh, hummus & flatbread

30 MIN


Serving amount:
  • Beef mince
  • 1 hummus tub
  • 1 pickled turnip pack
  • 2 flatbreads
  • 1 shawarma spice mix bag
  • 1 lemon
  • 2 tomatoes
  • 1 red onion *
  • 1 parsley bunch *

Pantry staples: Cooking oil, olive oil, pepper, salt, paprika (optional)

Allergens: Sesame, garlic, wheat, gluten, yeast, onion

Specialised equipment: Char grill pan or barbecue (optional)

Chef's note: If you have some paprika at home, you can garnish your hummus by wetting a fork, dipping the bottom of it into the paprika then carefully pressing the fork into the hummus to give it a red mark. 

* Use half of the onion provided. Parsley is used across all dishes. This tabbouleh dish will require the most.


1. Prepare the ingredients

Wash the vegetables. Very finely slice ¼ cup per person of parsley* leaves. Finely dice the tomato and the onion*. Cut the lemon into wedges. Cut the bread into quarters. 

2. Start the tabbouleh

Place the tomato in a bowl and top with half of the onion. Season with salt and pepper and let sit for at least 5 minutes or until the mixture becomes juicy. 

3. Make the kafta mixture

Combine the beef mince, most of the spice mix, remaining onion, a quarter of the parsley and a pinch of salt and pepper. Use your hands to combine the mixture thoroughly. 

4. Shape the kafta

Using wet hands, shape the kafta into an oval shape the size of your palm. You should be able to make 3 per person. 

5. Cook the kafta

Heat a splash of cooking oil in a frying pan over medium heat. Add the kafta and cook for 8 minutes, turning often, or until cooked through. Alternatively, you can cook the kafta on the barbecue or a char grill pan. 

6. Finish the tabbouleh

Squeeze half of the lemon and add a generous splash of olive oil in with the tomato and onion. Mix and taste. You may need to adjust the seasoning of the dressing with lemon juice, olive oil or salt. Mix through the remaining parsley. 

7. Heat the bread

Heat and soften the flatbread in the oven, directly over a gas flame or in a frying pan. Keep warm by wrapping in a clean tea towel. Sprinkle the remaining shawarma mix over the bread. 

8. To serve

Place a serving of hummus on each plate. Using a spoon, make a well in the centre and add a splash of olive oil. Divide the kafta, tabbouleh, pickled turnips and serve with the warm bread.