200°C · 15-30 minAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdMoroccan Kofta
I make these kofta from high-quality minced beef (better living 2 stars), feta cheese, and my homemade Arabic spice mix, bursting with flavour and a hint of heat (but not spicy). I roast them in a hot oven, ensuring the skewers are tender and not greasy. You enjoy them with an oven-roasted vegetable ratatouille, fluffy couscous packed with fresh herbs, and a spiced yoghurt dip. Enjoy your meal!
Moroccan Kofta
Minced beef (better living 2 stars), tomatoes, aubergine, courgette, red bell pepper, red onion, garlic, lemon, fresh chives, dill, mint, parsley, preserved lemon, chickpeas, baharat spices (cumin seeds, coriander seeds, cloves, nutmeg, pepper, cardamom, allspice, cinnamon, spearmint, oregano), chilli powder, cinnamon, curry masala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, nutmeg, allspice, ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, spearmint, oregano, bay leaf, sage, thyme, saffron), sumac, homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), feta made from pasteurised sheep and goat milk, pasteurised free-range egg, milk, yoghurt, couscous, baking soda, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the ratatouille with the kofta and couscous loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the yoghurt dip (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the ratatouille with the kofta and couscous covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the yoghurt dip (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
