BEEF KOFTAS WITH MINT & POMEGRANATE

MAKES 4 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 55 MINUTES

2 tbsp olive oil

1 tbsp mild Aleppo pepper or sweet paprika

2 tsp cumin seeds

2 tsp fennel seeds

2 tsp ground coriander

1/2 tsp nutmeg

1 small onion, finely chopped

3 cloves garlic, finely chopped

4 tsp grated fresh ginger

625 g lean ground beef

1/2 cup chopped fresh mint (approx), divided salt and pepper

1/4 cup pomegranate molasses

1 cup plain Greek yogurt

2 tsp lemon juice

1/4 cup pomegranate seeds (optional)

In skillet, heat oil over medium-low heat. Add Aleppo pepper, cumin and fennel seeds, coriander and nutmeg; cook, stirring constantly, about 10 seconds. Add onion, garlic and ginger; toss to coat well with spice mixture. Cook until onion has softened (do not brown), about 10 minutes. Remove skillet from heat and let cool for 10 minutes.

In large bowl, combine ground beef with onion mixture and half of the chopped mint. Season with salt and pepper. Divide mixture into 8 portions (about 1/3 cup each).

Preheat barbecue to medium-high (about 375°F); grease grill. Press each beef portion onto a metal or soaked wooden skewer, forming into shape of slightly flattened sausage. (Makeahead: Can be stored in airtight container and frozen for up to 2 months.)

Place koftas on grill and cook, turning skewers often during grilling time, until meat is no longer pink inside, 10 to 12 minutes. Remove koftas from grill and brush with pomegranate molasses.

In bowl, combine yogurt, lemon juice and remaining mint. Season with salt and pepper. Transfer koftas to serving platter. Sprinkle with remaining chopped mint, and pomegranate seeds, if using. Serve with yogurt sauce.

PER SERVING about 410 cal, 33 g pro, 23 g total fat (7 g sat. fat), 17 g carb (10 g dietary fibre, 2 g sugar), 85 mg chol, 250 mg sodium, 5.9 mg iron.