These Lebanese style meatballs are packed with flavour and are great for the road if you make a blend of spices before leaving home. I create my own spice blends if I know I will be able to buy the fresh ingredients I need for a dish when I am riding. It cuts down on having too many ingredients and also saves waste. Try making your own based loosely on recipes you think you might make. They can always be substituted for something else.
1 cup rice
Kefta spice blend: 1 teaspoon each of ground coriander, cumin, sumac, parsley, salt and pepper
2 tablespoons pinenuts
500g ground beef
1 small onion, finely diced
2 cloves garlic, finely chopped
1 Lebanese cucumber, sliced into thick pieces
½ punnet cherry tomatoes, cut in half
Hummus to serve
Lemon, cut into wedges
- Cook rice according to packet directions, drain and set aside. Keep warm.
- In a bowl, combine beef, onion, garlic, pinenuts and spice blend. Mix well and shape 2 tablespoons into meatballs that taper off at each end to form an irregular shaped meatball. Continue to shape until all the meat is used.
- Heat a teaspoon of oil in a pan over medium heat, cook kefta for 2-3 minutes each side or until they are browned and cooked through.
- Divide rice, hummus, cucumber, and tomatoes between plates with kefta. Serve with lemon wedges.
- It is important to use ground beef that is not too lean otherwise the kefta will be dry
- Don’t over cook the kefta, turn regularly and make sure the heat is not too high
- Chicken, lamb or beef kebabs can be used in place of kefta, use the spice mix as a rub on the outside of plain kebabs
- Any crunchy veggies can be used for dipping such as carrots, radish, peppers
- Beetroot, eggplant or yoghurt dips are all great additions or substitutions to hummus