Levantine-Style Beef & Feta Kefta
with Heirloom Zucchini & Cauliflower ‘Rice’
Cooking time
10 minutes
Servings
2/4
Calories
590 /serving
Za’atar and red meat are such a match—you’d think they were made for each other (maybe they were!). With nifty additions of feta, garlic and nutritional yeast, drop beef kefta on riced cauliflower and zucchini half-moons, plop on tzatziki, and plop yourself down for keto goodness.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 2 Heirloom zucchini
- 15ml Minced garlic
- 8g Nutritional yeast
- 30g Feta
- 60g Garlic-cucumber yogurt (tzatziki or raita)
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk • Sesame
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
13 g
Sodium
750 mg
Total Carb
20 g
Sugars
10 g
Protein
45 g
Fibre
5 g
Preparation
Sauté the zucchini & cauliflower rice
- Halve the zucchini lengthwise; thinly slice crosswise.
- In a large pan, heat a drizzle of oil on medium.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini and cauliflower rice. Sauté, 10 to 12 min., until softened; season with ⅓ of the za’atar and S&P.
Prepare the kefta
- Meanwhile, in a large bowl, combine the beef, nutritional yeast, ½ the cheese, the remaining garlic and za’atar, and S&P.
- Form into 6 flat oval patties (double for 4 portions).
Cook the kefta
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the kefta* and cook, 3 to 5 min. per side, until cooked through.
Plate your dish
- Divide the zucchini and cauliflower rice between your plates.
- Top with the kefta and tzatziki.
- Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
