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Koftas with pea and mint tabbouleh
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 824
  • Fat about 35g
  • Carbohydrates about 81g
  • Protein about 43g
This is needed
This is needed for 4 people
  • 150 g couscous
  • 0.25 tsp salt
  • 400 g peas, fresh or frozen
  • water, boiling
  • 4 dl water, boiling
  • 1 bunch peppermint, roughly chopped
  • 0.5 cucumber, cut into cubes
  • 1 bunch parsley, roughly chopped
  • 0.5 organic lemon, grated zest and the juice
  • salt and pepper to taste
  • 4 tbsp olive oil
  • 500 g minced meat (beef or lamb)
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 0.25 tsp paprika
  • 1 tsp ras el hanout
  • 0.5 tsp salt
  • 1 pinch chilli powder
  • a little pepper
  • 4 long metal skewers
  • 1 tbsp oil
To serve
  • 4 flatbreads
  • 150 g plain greek yoghurt
  • some peppermint leaf
  • 1 organic lemon, cut into wedges
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And that's how it's done
And that's how it's done
Place the couscous in a bowl, pour in the water, season with salt, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork, leave to cool. Blanch the peas in boiling water for approx. 2 mins., drain, rinse with cold water. Add the peas to the couscous along with all the other ingredients up to and including the oil, mix and season.
In a bowl, mix the meat with all the other ingredients up to and including the pepper, knead well until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 4 rolls, thread onto the skewers, brush with oil.
Charcoal/gas/electric grill
Cover and grill the koftas over/on a medium heat (approx. 200 °C for approx. 15 mins. all over.
To serve
Prepare the flatbreads according to the packet instructions. Plate up the tabbouleh with the koftas. Serve with the flatbread, lemon, yoghurt and mint.