METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Beef Keftas, Muhammara and herb yogurt
2024-06-05
https://www.metro.ca/userfiles/image/recipes/keftas-boeuf-mouhamara-yogourt-12308.jpg
PT35M
PT25M
PT1H00M
In a large bowl, mix the ground beef, breadcrumbs, egg, spices (coriander, garlic, cumin, pepper, paprika and ginger) and 5 ml table salt until smooth.Make 8 equal patties of approximately 75-80 g each. Shape the patties into cylinders and skewer them using bamboo sticks, like brochettes. Refrigerate the keftas to set them.In the meantime, peel the peppers and slice them into slivers. Peel and halve the garlic cloves.Pour 25 ml olive oil into an ovenproof skillet and cook the tomato paste over medium heat for about 4-5 minutes.Add the peppers and garlic and bake them in the oven at 375 °F (190 °C) for about 20 minutes, mixing every so often.In a food processor, place the baked peppers, 1 pita bread (cut into small pieces), the walnuts, 50 ml olive oil and the pomegranate molasses. Season to taste and process until the paste is semi-smooth. Set aside.Chop the fresh mint and place it in a bowl with the yogurt, lemon zest and juice. Season to taste and refrigerate.Place the keftas on a baking sheet, oil them using the remaining olive oil and roast them at 425 °F (220 °C) for about 10 minutes. Remove them from the oven and let them rest for about 10 minutes.Broil the keftas to reheat them, otherwise barbecue them on a hot grill. Allow the keftas to brown/grill adequately, turning them over frequently while making sure not to burn the bamboo skewers.Serve with the muhammara, herb yogurt and briefly heated pitas (on the grill or in the oven).Source: Martin Juneau
4
0
0
0
0
Keftas :
454 g ground beef
50 mL breadcrumbs (or dried and ground pita)
1 egg
10 mL ground coriander
10 mL garlic powder
10 mL ground cumin
5 mL white pepper
10 mL paprika
10 mL ground ginger
Muhammara :
3 red peppers
2 cloves garlic
100 mL olive oil
30 mL tomato paste
5 pita breads pita breads
150 mL walnuts
30 mL pomegranate molasses
Yogurt :
8 sprigs of fresh mint fresh mint
100 mL Greek yogurt
1/2 Lemon, zested and pressed
Salt, to taste
Aleppo pepper (or hot ground pepper, e.g., Cayenne pepper) to taste
Beef Keftas, Muhammara and herb yogurt
4
Main course
0:35
Preparation
0:25
COOKING
1:00
TOTAL TIME
Ingredients
-
Keftas :
-
454 g
ground beef
-
50 mL
breadcrumbs (or dried and ground pita)
-
1
egg
-
10 mL
ground coriander
-
10 mL
garlic powder
-
10 mL
ground cumin
-
5 mL
white pepper
-
10 mL
paprika
-
10 mL
ground ginger
-
Muhammara :
-
3
red peppers
-
2
cloves garlic
-
100 mL
olive oil
-
30 mL
tomato paste
-
5
pita breads pita breads
-
150 mL
walnuts
-
30 mL
pomegranate molasses
-
Yogurt :
-
8
sprigs of fresh mint fresh mint
-
100 mL
Greek yogurt
-
1/2
Lemon, zested and pressed
-
Salt, to taste
-
Aleppo pepper (or hot ground pepper, e.g., Cayenne pepper) to taste
Preparation
In a large bowl, mix the ground beef, breadcrumbs, egg, spices (coriander, garlic, cumin, pepper, paprika and ginger) and 5 ml table salt until smooth.
Make 8 equal patties of approximately 75-80 g each. Shape the patties into cylinders and skewer them using bamboo sticks, like brochettes. Refrigerate the keftas to set them.
In the meantime, peel the peppers and slice them into slivers. Peel and halve the garlic cloves.
Pour 25 ml olive oil into an ovenproof skillet and cook the tomato paste over medium heat for about 4-5 minutes.
Add the peppers and garlic and bake them in the oven at 375 °F (190 °C) for about 20 minutes, mixing every so often.
In a food processor, place the baked peppers, 1 pita bread (cut into small pieces), the walnuts, 50 ml olive oil and the pomegranate molasses. Season to taste and process until the paste is semi-smooth. Set aside.
Chop the fresh mint and place it in a bowl with the yogurt, lemon zest and juice. Season to taste and refrigerate.
Place the keftas on a baking sheet, oil them using the remaining olive oil and roast them at 425 °F (220 °C) for about 10 minutes. Remove them from the oven and let them rest for about 10 minutes.
Broil the keftas to reheat them, otherwise barbecue them on a hot grill. Allow the keftas to brown/grill adequately, turning them over frequently while making sure not to burn the bamboo skewers.
Serve with the muhammara, herb yogurt and briefly heated pitas (on the grill or in the oven).
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
