Deconstructed Kofta Lettuce Wraps
with za'atar roasted zucchini
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
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
- Garlic - 1 clove , minced
- Tahini - 1/2 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
- Zucchini - 1 lb , chopped
- Oil, cooking - 1 Tbsp
- Za'atar spice mix - 2 tsp
- Lemon juice - 2 tsp
Prep
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Cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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 - 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), 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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Zucchini - Prep as directed. (Can be done up to 3 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 zucchini with cooking oil (portion for zucchini), za’atar seasoning, and a bit of salt and spread out onto a baking sheet. Transfer to the oven and roast for 12 to 15 minutes or until golden brown and tender. Sprinkle with lemon juice (portion for zucchini).
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While zucchini 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 cauliflower rice was made ahead of time, heat it in the microwave (remember to reserve half if doubled).
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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 cauliflower rice, kofta, and sauce. Enjoy with roasted zucchini on the side.
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