Beef Kofta Bowls with Herbed Yogurt

Ingredients

• 600 gextra-lean ground beef (95%)
• ½medium onion, grated
• 10 gfresh parsley
• 1½ tspground cumin
• 1¼ tspsmoked paprika
• ½ tspground cinnamon
• ¾ tspsalt
• 200 gdry long-grain white or basmati rice
• 200 gEnglish cucumber
• 2medium tomatoes
• ¼medium red onion
• 1 tbspapple cider vinegar
• 150 gplain 0% Greek yogurt
• 4 gfresh mint

Method

1. Rinse the rice and cook it in 400 ml (1 2/3 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the upper third. Line a baking sheet with parchment.

3. Grate the onion and squeeze out the juice. Mix it with the beef, chopped parsley, cumin, smoked paprika, cinnamon and salt, kneading for 1 minute. Shape into 12 logs about 8 cm (3 inches) long.

4. Bake for 12 to 15 minutes, until browned and 71°C (160°F) in the centre.

   15 min timer

5. Thinly slice the red onion and soak it in the apple cider vinegar for 10 minutes. Mix the Greek yogurt with chopped mint.

6. Build the bowls with rice, kofta, diced cucumber and tomato, the pickled onion and a spoon of mint yogurt.

Storing and reheating

Keeps 4 days.