Beef Kefta with Melon Slaw

Name: Beef Kefta with Melon Slaw
Prep time: 35 min
Cook time: 9 min
Total time: 44 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 cup lightly packed whole-wheat sourdough bread cubes; 0.25 cup walnuts; 2 medium red onions; 1.5 tsp paprika; 0.5 tsp ground cinnamon; 1.5 tsp dried mint; 0.5 tsp ground cumin; 0.25 tsp cayenne pepper; kosher salt; fresh ground black pepper; 2 tbsp chopped fresh dill; 0.5 cup fresh parsley; 1.5 lb ground chuck; 0.5 firm ripe cantaloupe; 1 tbsp lemon juice; extra virgin olive oil

Grilled walnuts, chuck and cantaloupe, warmed with paprika and cinnamon, Moroccan meatballs. Serve with melon slaw.

44 min · Serves 4 · Medium

Method

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Time: Prep 35 min · Cook 9 min · 44 min total
Difficulty: medium

1
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.
10 min
2
Knead the spiced 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.
10 min
3
Toss the cantaloupe, lemon juice, 1 teaspoon salt, onion slices and the remaining 1 tablespoon dill and 1/2 teaspoon paprika in a bowl.
4
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.
5 min
5
Per serving: Calories: 416; Fat 24g (Saturated Fat 8g); Cholesterol 104 mg; Carbohydrates 17g; Fiber 3g; Protein 33g.