Moroccan Sliders with Spicy Hummus and Arugula Salad: A Delicious, 20-Minute Meal To Try This Week

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Ask anyone who’s committed to eating whole, real and unprocessed foods what the key is to their success and you will most often hear the same word: preparation.  Whether you’re rushing to take your kids to school in the morning or crashing after a long day at the office, if you don’t have proteins, vegetables and high-quality fats at your fingertips, it’s much easier to reach for the Frankenfoods lurking at your local deli or café than it is to take the time to cook. But preparing balanced, nutrient-dense foods for yourself and your family doesn’t have to be overly complicated or time-consuming. 

I was at BiRite the other day looking for exactly this type of meal -- something delicious that I could make ahead of time and reheat for lunch and dinner on the upcoming days when I knew I’d be rushing around. That’s when the butcher told me to make keftas, which are essentially Moroccan sliders, with a spicy hummus dipping sauce. I decided to plate mine over a bed of baby arugula salad that had just come in fresh from the farm, but these sliders would also pair nicely with a cucumber and avocado salad, or roasted cauliflower.

Grass-Fed Beef Keftas with Spicy Hummus and Arugula Salad

1 lb Grass-Fed Beef

2 Shallots, Minced

2 Tablespoons Minced Cilantro

1 Bag Baby Arugula

1 Teaspoon Ras El Hanout

Sea Salt

Ground Pepper

Extra Virgin Olive Oil

Sherry Vinegar

Rice Bran Oil, Coconut Oil or Ghee (for cooking)

Spicy Hummus (or use regular hummus and add a bit of cayenne pepper)

For the Keftas:

Add the ground beef, 1 minced shallot and cilantro and season with salt, pepper and ras el hanout.  Thoroughly combine the ingredients (I used my hands) but be careful to not overwork the meat. Use your hands to roll the meat into small balls or sliders about 1½ inches in diameter. Heat your cooking oil in a pan over medium high heat and cook the sliders for roughly 2-3 minutes each side, or until thoroughly cooked. 

For the Salad:

Combine olive oil and sherry vinegar with the other minced shallot and salt and pepper to taste. Drizzle over baby arugula.

Serve the sliders alongside the spicy hummus for dipping (either over the arugula salad or on the side) and enjoy. You can store leftovers for up to three days.