FETA-STUFFED KIBBEH WITH HARISSA
There are countless versions of kibbeh recipes throughout the Middle East. This is our adaptation of this delicious dish. You can even substitute ground beef for the lamb. -Chris Bugher, Fairview, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Soak bulgur according to package directions. Drain and transfer to a large bowl. Add onion, garlic and seasonings. Add lamb; mix lightly but thoroughly. Divide meat mixture into 18 portions. In another bowl, combine feta cheese, pine nuts and harissa. Shape each portion of meat mixture around 2 teaspoons feta mixture to cover completely; form into a football shape. Place on parchment-lined baking sheets. Bake until cooked through, 15-20 minutes. Serve with tzatziki.
Nutrition Facts : Calories 324 calories, Fat 17g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 474mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 4g fiber), Protein 20g protein.
FETA-STUFFED CANNELLINI NUT ROAST
Revamp the nut roast with our Middle-Eastern inspired version. It's packed with flavour and has an irresistible herby, cheesy filling
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 22
Steps:
- Oil the base and sides of a roughly 18cm loaf tin and line with baking parchment. Heat 1½ tbsp oil in a frying pan, tip in the celery and leek, and fry for 10 mins, or until both are softened and translucent.
- Roughly mash the cannellini beans in a large bowl. Stir through the fried celery and leek, pistachios, sundried tomatoes, parmesan, quinoa, za'atar, breadcrumbs, eggs, flour and parsley. Season well.
- For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.
- Heat the oven to 180C/160C fan/gas 4. Sprinkle the mixed seeds over the bottom of your lined loaf tin. Pat half the bean and nut mixture into the tin and use a spoon to press out a channel along the middle, roughly 2cm wide. Spoon the feta mixture into the channel, then pat down the remaining bean and nut mixture over the top and around the sides. Cover in foil and bake for 50 mins or up to 1 hr until firm to the touch.
- Toss the broccoli in a baking tray with the coriander seeds, harissa and remaining 1½ tbsp oil. Season and roast on the lower shelf of the oven for the last 20 mins of the cooking time, or until crisp at the edges.
- Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.
Nutrition Facts : Calories 518 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium
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