Name: Beef Kefta With Melon Slaw
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H44M0.000S
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 1/2 cup lightly packed whole-wheat sourdough bread cubes; 1/4 cup walnuts; 2 medium red onions; 1 grated, 1 halved and thinly sliced; 1 1/2 teaspoons paprika; 1/2 teaspoon ground cinnamon; 1 1/2 teaspoons dried mint; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh dill; 1/2 cup fresh parsley; 1 1/2 pounds ground beef chuck; 1/2 firm ripe cantaloupe, cut into matchsticks; 1 tablespoon lemon juice; Extra-virgin olive oil, for brushing

Directions

Soak the bread in water for 10 minutes; squeeze dry and pulse in a food processor with the walnuts, grated onion, 1 teaspoon paprika, cinnamon, mint, cumin, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 tablespoon dill and the parsley; pulse until smooth.
Knead the spice paste and beef in a bowl. Form into 8 egg-shaped pieces, then flatten into 1/2-inch-thick oval patties. Refrigerate for 10 minutes. Meanwhile, soak the sliced red onion in ice water; drain.
Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl.
Preheat the grill to medium-high. Brush the patties with olive oil. Grill about 5 minutes; flip and continue grilling until cooked through but still moist, 4 more minutes. Serve with the melon slaw.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Beef Kefta With Melon Slaw

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