Beef Keftas with Tabbouleh and Sumac Sauce
Preparation
35 MIN
Cooking
10 MIN
Waiting
15 MIN
Servings
4

Beef Keftas with Tabbouleh and Sumac Sauce

Ingredients

    Sumac Sauce

  • ½ cup (125 ml) mayonnaise
  • ½ cup (125 ml) plain Greek yogurt
  • 1 tsp ground sumac

    Tabbouleh

  • 1 cup (250 ml) water
  • ¼ tsp salt
  • 1 cup (180 g) fine bulgur
  • 1 ½ cups (70 g) parsley, finely chopped
  • 5 green onions, chopped
  • 2 cups (280 g) cherry tomatoes, halved
  • ¼ cup (60 ml) olive oil
  • 1 lemon, juice only
  • 10 mint leaves, finely chopped
  • 1 garlic clove, chopped

    Keftas

  • 1 lb (450 g) lean ground beef
  • 2 garlic cloves, chopped
  • 1 lemon, zest finely grated
  • ½ tsp salt
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground allspice
  • Cayenne or Aleppo pepper, to taste

Preparation

Sumac Sauce

  1. In a small bowl, combine all of the ingredients. Season with salt and pepper. Set aside.

Tabbouleh

  1. In a pot, bring the water and salt to a boil. Remove from the heat. Add the bulgur. Cover and let sit for 15 minutes. Fluff the grains with a fork and transfer to a bowl. Add the parsley and green onions. Transfer half of the bulgur mixture to another bowl.
  2. Add the cherry tomatoes, oil, lemon juice, mint and garlic to one of the bowls of bulgur. Season with salt and pepper. Mix well and set aside.

Keftas

  1. To the second bowl of bulgur, add the beef, garlic, lemon zest, salt and spices. Mix well. Divide the mixture into 8 equal portions. With lightly oiled hands, form one portion of meat at a time into a 5-inch (12.5 cm) long sausage. Thread each sausage onto a skewer or chopstick, if desired. Set aside on a large plate. Lightly oil the keftas.
  2. Preheat the grill, setting the burners to high. Oil the grate.
  3. Grill the keftas for 8 to 10 minutes, turning them over frequently, or until the meat is cooked through. Serve the keftas with the tabbouleh, sumac sauce and pita bread, if desired.