Kefta is one of those staples at our home. They’re our version of backyard burgers and when deconstructed and spooned over a plate of hummus, it’s my idea of a perfect meal!
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced or grated
- Zest of 1 lemon
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- pepper
- Kosher salt and freshly
- ground pepper
- ⅓ cup fresh parsley, chopped
- 2 cups Extra-Smooth Hummus – recipe here
- 4 ounces feta or goat cheese,
- crumbled
- Seeds from 1 pomegranate (optional)
- Extra-virgin olive oil, for serving
- A handful of fresh herbs, for serving
- Flatbread or pita chips, for serving
Instructions
- In a large skillet, combine the ground beef and onion and cook over
- medium-high heat, breaking up the lamb with a wooden spoon, until
- browned, 5 to 8 minutes. Add the garlic, lemon zest, cumin, paprika,
- oregano, and a pinch each of salt and pepper and sauté
- until the lamb is cooked through, about 5 minutes more. Remove the
- skillet from the heat and stir in the parsley. Taste and add more salt
- and pepper as needed.
- Divide the hummus among four to six bowls and top with the lamb,
- feta, pomegranate seeds (if desired), olive oil, and herbs. Serve with
- flatbread or pita chips for scooping.
Note: If you’re wanting a more simple recipe for hummus, add the ingredients below to a food processor and blitz until smooth and creamy. You can add a few tablespoons of water to reach your desired creamy consistency. Top with a drizzle of olive oil and a sprinkle of ground cumin.
- 2 cans of chickpeas – drained
- Juice of 3 limes
- 2 tsp salt
- 4 garlic cloves
- 3 tbsp tahini paste
