Beef Koftas and Roasted Pepper Pilaf
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Beef Koftas and Roasted Pepper Pilaf

Beef Koftas and Roasted Pepper Pilaf

with Warm Feta Dip

These deeply seasoned and flavourful beef koftas are paired with a savoury roasted red pepper pilaf and a warm feta dip for extra decadence!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

56 g

Baby Spinach

170 mL

Roasted Peppers

¾ cup

Parboiled Rice

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Garlic Puree

1 unit

Chicken Broth Concentrate

80 g


Not included in your delivery

2 tbsp


0.88 tsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp



Nutrition Values

Calories900 kcal
Fat48 g
Saturated Fat18 g
Carbohydrate79 g
Sugar5 g
Dietary Fiber3 g
Protein39 g
Cholesterol110 mg
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Small pot


Cook pilaf

Before starting, wash and dry all produce. Drain roasted red peppers, reserving liquid in a small bowl, then roughly chop. Add rice, half the roasted red peppers, half the garlic puree, broth concentrate, 1 1/4 cup water, 1 tbsp butter and 1/2 tsp salt (dbl all for 4 ppl) to a medium pot. Season with pepper, to taste, then stir to combine. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.


Cut tomato into 1/2 inch pieces. Add beef, Shawarma Spice Blend, panko, half the remaining garlic puree and 1/4 tsp salt to a medium bowl. Season with pepper, then combine. Form mixture into 6 equal-sized, 1/2-inch-thick oval patties (12 for 4 ppl).

Cook koftas

Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. (NOTE: Don't overcrowd the pan; cook koftas in 2 batches, using 1/2 tbsp oil per batch, if needed.) Pan-fry until golden-brown and cooked through, 3-5 min per side.**

Make feta dip

Meanwhile, heat a small pot over medium heat. Add cream cheese, feta, remaining roasted red peppers, remaining garlic puree and 2 tbsp reserved pepper liquid (dbl for 4 ppl). Using a fork, mash peppers against the side of the pot until mostly mashed (or use a potato masher). Warm mixture, stirring often, until cream cheese melts and mixture reduces slightly, 3-4 min. Season with salt and pepper, to taste. Remove from heat.

Make salad

Add vinegar, 1 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add spinach and tomatoes, then toss to combine.

Finish and serve

Divide pilaf and salad between plates. Top pilaf with koftas. Serve feta dip alongside.