I find Thai flavours much easier to work with when I am trying out new recipes. I am sure I don’t use the full range that is used in Thailand but I like to think I am pretty good with what I do know. Maybe because most of the Thai recipes I know don’t involve a shopping list of herbs and spices. Somehow their recipes seem cleaner and simpler than lots of other cuisines.
But I love those other cuisines and Middle Eastern flavours are some of my favourites. I find the spice combinations quite intimidating. I want to build my knowledge in using these other spices and this is one of my first goes at creating a Middle Eastern recipe. I have looked at a number of kofta recipes and come up with this deconstructed beef kofta with cannellini beans. Inspiration included this recipe for lamb kofta from Recipe Tin Eats and this recipe for chicken kofta kebabs from Taste of BBQ.
If you haven’t guessed by now I am a huge fan of one pot meals as well as using minced (ground) meat when cooking for one and this recipe ticks both those boxes. Reduced washing up and much easier to get the right portion side with mince. I had planned on making this with lamb mince that I thought I had in the freezer but when time came to defrost I only had beef. If you have lamb mince this recipe would work well but the beef mince is just as tasty and often cheaper.
This is a quick meal that has loads of flavour and I love the smoky hints you get from the smoked paprika and the saltiness of the feta on top. And yes the fried shallots are probably not very Middle Eastern but they had a lovely crunch to the whole meal as well as a touch of sweetness.
Toss the cannellini beans in at the last minute or else they can get a bit mushy – I used canned beans so all you are looking to do is warm them through before popping everything under the grill (broiler).
- Olive oil spray
- 130g of beef mince (ground beef)
- 1/4 of a brown onion, diced
- 1 tsp of minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp of ground coriander
- 1/2 tsp of smoked paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp of cayenne pepper
- 1 tbs of fresh coriander (cilantro), shredded plus garnish
- 4 cherry tomatoes
- 200g cannellini beans, drained (half a 400g can)
- salt and pepper
- 1 tbs of crumbled feta
- 2 tsp of fried shallots
- Spray an ovenproof skillet with the olive oil spray and heat the skillet on med to medium-high heat
- When hot, add onion and cook for about 3 minutes until onions start to go brown.
- Add the garlic and cook for another minute or two until the garlic starts to change colour.
- Add all the spices except the fresh coriander (cilantro) and salt and pepper and cook for about 30 seconds until they start to give off an aroma.
- Add the mince to the pan, season with salt and pepper and brown - about 2 to 3 minutes.
- While the mince is cooking turn the grill (broiler) on a medium heat to warm up.
- Once the mince has browned add the tomato, coriander and cannellini beans
- Warm through the tomato and cannellini beans, about 2 minutes.
- Remove the skillet from the heat and sprinkle with feta. If you aren't using an oven proof skillet then pop everthing in an ovenproof casserole dish before topping with feta.
- Pop the skillet under the grill (broiler) and cook for a few minutes until the feta starts to melt.
- Remove and garnish with coriander (cilantro) and fried shallots.