Dinner · Lebanese · 15 min
Mixed Mashawi Plate with Ground Turkey Kafta, Charred Vegetables, and Lemon-Garlic Rice
- Calories
- 700
- Protein
- 42g
- Carbs
- 63g
- Fat
- 34g
Ingredients
- 177.9 g Ground Turkey, raw
- 155.4 g Rice, white, long-grain, cooked
- 101.3 g Zucchini, raw, sliced into rounds
- 81.1 g Peppers, bell, green, raw, sliced
- 18.7 g Olive oil
- 13.5 g Pomegranate molasses (glaze/garnish)
Method
- 01Prepare the kafta: In a bowl, mix ground turkey with a generous pinch of seven-spice, finely chopped parsley, and minced garlic. Shape into four slender logs.
- 02Heat a heavy-bottomed grill pan over medium-high heat. Brush with a little olive oil.
- 03Grill the turkey kafta for 4-5 minutes per side until deeply charred and cooked through; the meat should spring back when pressed.
- 04Simultaneously, sear the sliced zucchini and green bell peppers in the same pan until tender and blistered at the edges.
- 05Fluff the pre-cooked rice with fresh lemon juice, zest, and a touch of salt.
- 06To plate: Spoon a mound of fragrant rice onto the plate. Arrange the charred turkey kafta and vegetables alongside.
- 07Drizzle the pomegranate molasses over the kafta for a bright, tart contrast. Garnish with fresh mint leaves and a final dusting of sumac for an authentic Beiruti finish.
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