Beef kafta bowls with garlic potatoes and rice

COOK IT AT HOME

Beef kafta bowls with garlic potatoes and rice

Kafta brings parsley and onion directly into the ground meat, so each small log carries its own seasoning. The main challenge is moisture: squeeze the grated onion and tomato lightly so the mixture can hold its shape. This full bowl includes the garlic potatoes, rice, salad, hummus and pita named in the menu, using quantities for four home servings.

Makes

4 bowls; 8 kafta logs

Prep

35 minutes

Cook

40 minutes

Additional time

20 minutes refrigerated kafta resting; 10 minutes rice resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1½ lb ground beef (85% lean)
• 1 small onion, grated and lightly squeezed
• ½ small tomato, grated and lightly squeezed
• ½ cup finely chopped parsley, divided
• 1 teaspoon ground allspice
• ½ teaspoon ground cumin
• 1½ teaspoons fine salt, divided
• ½ teaspoon black pepper, divided
• 1 lb potatoes, diced ¾ inch
• 6 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 cup long-grain white rice, rinsed
• 1¾ cups water
• 4 cups chopped lettuce
• 1 cucumber, diced
• 1½ tomatoes, diced
• 3 tablespoons lemon juice
• 1 cup prepared hummus
• 4 small pita breads

Step-by-step method

1. Combine ground beef, squeezed onion and grated half-tomato, ¼ cup parsley, allspice, cumin, ¾ teaspoon salt and ¼ teaspoon pepper. Mix just until cohesive. Shape eight logs about ¾ inch thick and refrigerate 20 minutes on a covered tray.
2. Heat oven to 425°F. Toss potatoes with 2 tablespoons oil and ¼ teaspoon salt. Roast on a baking sheet for 30–35 minutes, turning once. Add garlic, 1 tablespoon oil and remaining ¼ cup parsley during the final 5 minutes so garlic does not burn.
3. Bring rice, water and ¼ teaspoon salt to a boil in a small pot. Cover, reduce heat to low and cook 15–18 minutes or according to package directions. Rest off heat 10 minutes before fluffing.
4. Whisk 2 tablespoons oil with lemon juice, remaining ¼ teaspoon salt and ¼ teaspoon pepper. Combine lettuce, cucumber and diced tomatoes in a bowl; leave dressing separate until the end.
5. Heat a grill pan over medium heat and brush with remaining tablespoon oil. Cook kafta 10–14 minutes, rotating to brown all sides. Check through the side of a log with a thermometer: ground beef must reach 160°F. Move finished logs onto a clean plate.
6. Warm pita in a dry skillet and toss salad with dressing. Divide rice and garlic potatoes between bowls, add salad and ¼ cup hummus, then place two kafta logs in each bowl. Serve while hot, with pita at the side.

Helpful tips & substitutions

• Finely chop herbs rather than leaving long stems that create cracks in the kafta.
• Make a small test patty first if uncertain about seasoning; cook it fully before tasting.
• For a nut-free meal this recipe needs no nuts, but check purchased hummus and bread labels for other allergens.

Storage & make-ahead

Refrigerate meat, rice and potatoes in separate shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Use within 3–4 days and reheat hot components to 165°F. Keep salad and cold sauces separate; dressed salad is best eaten the same day.

How to serve it

Pickled cucumber works well beside the warm, mildly spiced beef.