Turkish Beef Kofta

Recipe Directions

1. For best results, take the beef out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the beef longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit. Line a baking sheet with foil.
2. Pour the basmati rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Place the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, open the package of beef kofta (b) and place on a plate. Divide the kofta into equal portions. (You will have enough meat to make one per serving). Form the meat into an oblong, sausage-like shape. Season with salt and pepper.
4. Place the kofta on one side of a baking sheet lined with foil. (Leave room on the baking sheet for the vegetables which you will add later). Place in your 425 degree oven. Roast for 5 minutes.
5. After 5 minutes, remove the baking tray from the oven. Add the asparagus, leeks and poblano peppers (c) beside the kofta. Season the vegetables with a pinch of salt and pepper. Drizzle oil over the vegetables and gently toss with tongs to coat with oil. Place the tray back in the oven. Roast the kofta and vegetables for another 6-8 minutes.
6. When the rice is ready, use a spoon to taste it. If the rice is cooked to your preferred consistency, remove from the heat. Add the turkish butter (d) to the rice. Fluff with a fork to incorporate the butter into the rice.
7. When the kofta and vegetables have finished roasting, remove from the oven and let them rest for 1-2 minutes.
8. Spoon the rice on to your serving plates. Place the kofta and vegetables on top. Drizzle the tahini vinaigrette (e) over the kofta and vegetables. Finish with a dollop of whipped lemon feta (f) on top or on the side.