Harissa Beef Kofta with Lemon Poppy Seed Rice

Harissa Beef Kofta with Lemon Poppy Seed Rice

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 24, 2019.


Lemon Poppy Seed Rice

  • 2 cups basmati rice
  • 3 cups water
  • Zest and juice of 1 lemon
  • 1 pack poppy seeds

Beef Kofta

  • 1 brown onion
  • 1 pack beef mince
  • 1 egg
  • 1 pack kofta spices

1 pack kofta spices

  • 150g yoghurt
  • 1 pack harissa paste


  • 2 baby bok choy
  • 1 pear
  • 2 carrots

To Serve

  • 1 bunch coriander, chopped

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook rice Preheat BBQ grill or hot plate to medium-high (if using). Bring a full kettle to the boil. Combine all lemon poppy seed rice ingredients in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 5 more minutes. Do not lift lid during cooking.
  2. Make kofta Finely dice onion. Combine with beef mince, egg, kofta spices and ½ teaspoon salt in a bowl and season well with pepper. Use a 1/3 cup measure to scoop mixture then form into kofta.
  3. Cook kofta Heat a drizzle of oil in a fry-pan on medium-high heat. Cook kofta, in batches, for 6-7 minutes, turning occasionally, until browned and cooked through. Rest, covered. Alternatively, cook on BBQ.
  4. Make dressing and slaw In a small bowl, combine yoghurt and harissa. Thinly slice bok choy; cut pear and carrots into matchsticks. Add to a large bowl along with 2 tablespoons spiced yoghurt and toss to combine.
  5. Serve rice topped with beef kofta, slaw, a dollop of remaining spiced yoghurt and coriander

Nutritional Information

Energy 2813 kj
672 kcal
Protein 39.4g
Carbohydrate 48.4g
Fat 35.7g