Deconstructed Kofta Lettuce Wraps
with za'atar roasted cauliflower
Kofta are richly-spiced meatballs that are typically grilled and served on skewers. These fresh lettuce wraps deliver kofta-inspired flavors in a weeknight-friendly package. Feel free to add other toppings such as pine nuts, herbs, or chopped tomatoes if you like, or enjoy them just as they are.
Ingredients
- Rice, uncooked white or brown - 2 cups
- Garlic - 1 clove , minced
- Yogurt, plain or Greek - 1/4 cup
- Tahini - 1/4 cup
- Lemon juice - 3 Tbsp
- Water - 1 to 2 Tbsp , plus more if needed
- Honey - 1 tsp
- Cumin, ground - 1 1/2 tsp
- Salt - 3/4 tsp
- Coriander, ground - 3/4 tsp
- Thyme, dried - 3/4 tsp
- Black pepper - 1/2 tsp
- Cinnamon (opt) - 1/4 tsp
- Garlic - 4 cloves , minced
- Bell peppers, any color - 1 , diced
- Lettuce, butterhead - 8 oz , leaves separated
- Oil, cooking - 1 Tbsp
- Beef, ground and lean - 1 lb
- Cauliflower - 1 lb , florets
- Oil, cooking - 1 Tbsp
- Za'atar spice mix - 2 tsp
- Lemon juice - 2 tsp
Prep
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Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Make spice mix - (If prepping right before cooking, get oven heating before continuing with prep.) Combine cumin, salt, coriander, thyme, black pepper, and cinnamon (if using). Store in an airtight container. (Can be done up to 5 days ahead)
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Garlic (both portions) / Bell peppers / Cauliflower - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make sauce - In a small bowl, whisk together garlic (portion for sauce), yogurt, tahini, lemon juice (portion for sauce), water, and honey until thoroughly combined. Add more water if needed to reach a pourable consistency. Taste and season with some salt, if needed. (Can be done up to 5 days ahead)
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Lettuce - Prep as directed.
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Make
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Heat oven to 425F / 218C degrees.
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Toss cauliflower with cooking oil (portion for cauliflower), za’atar seasoning, and a bit of salt and spread out onto a baking sheet. Transfer to the oven and roast for 15 to 18 minutes or until golden brown and tender. Sprinkle with lemon juice (portion for cauliflower).
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While cauliflower roasts, heat a large skillet with cooking oil (portion for kofta) over medium heat. Add bell peppers and garlic (portion for kofta) to heated oil and saute until they just begin to turn tender, 2 to 3 minutes.
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Stir in spice mix and saute for ~1 minute or until fragrant.
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Add beef and continue to saute, breaking it apart as it cooks, until beef is cooked through, 6 to 7 minutes. Taste and season with some salt and pepper if needed and transfer to a serving bowl.
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If rice was made ahead of time, heat it in the microwave (remember to reserve half for Thursday’s meal).
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If sauce was made ahead of time, give it a stir.
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Let everyone assemble their lettuce wraps at the table by filling lettuce leaves with rice, kofta, and sauce. Enjoy with roasted cauliflower on the side.
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