
Allergens
Moroccan Köfte
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. I make these köfte from high-quality minced beef (Beter Leven 2 stars), feta cheese, and my homemade Arabic spice mix, rich in flavour with 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 yogurt dip. Enjoy your meal!
Moroccan Köfte
Minced beef (Beter Leven 2 stars), tomatoes, aubergine, courgette, red bell pepper, red onion, garlic, lemon, fresh chives, dill, mint and parsley, preserved lemon, chickpeas, baharat spices (cumin seeds, coriander seeds, cloves, nutmeg, pepper, cardamom, allspice, cinnamon, spearmint, oregano), chili powder, cinnamon, nutmeg, allspice, ras el hanout (contains, among others, liquorice, ginger, cinnamon, 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, yogurt, 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 köfte and couscous loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the yogurt dip (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the ratatouille with the köfte 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 yogurt dip (cold). Disposable containers cannot go in the oven, transfer to an oven dish.