Beef Kefta With Melon Slaw
- Level: Easy
- Total: 44 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 9 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 416 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 104 milligrams
- Sodium
- 1336 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Protein
- 33 grams
Share This Recipe
- Level: Easy
- Total: 44 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 9 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 416 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 104 milligrams
- Sodium
- 1336 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Protein
- 33 grams
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.
