Plated Meal Kit Review - Shakshuka & Beef Kibbeh

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I'm making two healthy and delicious meal from Plated Meal kit delivery. I realize that not everyone has time to shop and cook, but since Plated cuts out the shopping and prep, you now have no excuse. These recipes are super creative and full of flavor, plus they are fresh and healthy.

Recipes courtesy of Plated
Shakshuka
Serves 2 people
660 calories per serving with the bread

1 yellow bell pepper, sliced
¼ ounce mint, chopped
1 shallot, sliced
3 cloves garlic, sliced
1 cup greek non-fat yogurt
½ teaspoon each cumin & coriander seeds
¼ cup roasted red peppers, diced
½ cup tomato puree
14 ounce can diced tomatoes
1 teaspoon sugar or honey
Crusty bread
2 eggs
Olive oil
Salt & pepper

Add 2-3 tablespoons of oil to a 10 inch oven safe pan. Pre-heat pan over medium-high heat and add half of the sliced garlic, half of the sliced shallots, and the cumin and coriander seeds. Cook for 2-3 minutes , or until the shallots looks brown, making sure not to burn anything. Pour the oil through a fine strainer and into a clean bowl, save the crispy bits for later.

Pre-heat oven to 450 F. Add the oil back to the pan set over medium heat and add the bell pepper, remaining shallots and garlic, and season with a pinch of salt and pepper. Cook for 3-4 minutes then add the roasted red peppers, tomatoes puree, canned tomatoes and their juices, and the sugar. Bring the pan to a boil and reduce to a strong simmer for 6 minutes, adding another pinch of salt and pepper.

Meanwhile, cut the bread into thick slices and season with a shot of oil and a pinch of salt and pepper. Bake on a sheet tray in the oven for 6-8 minutes, or until crusty.

Once the sauce has reduced a bit, turn the heat off the pan and use a spoon to make a pocket for the eggs to sit in. Crack the eggs directly in the pocket and season with a pinch of salt and pepper. Transfer pan to oven and bake until the eggs are just set, about 5 minutes.

Stir the greek yogurt with a pinch of salt and pepper and mix well. To serve, garnish the pan with the fried garlic, shallots, seeds, chopped mint, a dollop of yogurt, and the bread. Enjoy!


Beef Kibbeh with Pilaf and Garlic-Chive Yogurt
Serves 2 people
930 calories per serving

1/3 cup bulgar wheat
8 ounces carrots
1/8 ounce each fresh chives and parsley
1 yellow onion
2 cloves garlic
2 ounces angel hair pasta
½ cup jasmine rice
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
¼ teaspoon each ground allspice, cayenne, & nutmeg
12 ounces ground beef
1 tablespoon of butter, divided
1 cup non-fat greek style yogurt
Olive oil
Salt & pepper


Pre-heat oven to 450 F and bring 1 cup of water to a boil. Once boiling, turn the heat off, add the bulgar wheat along with a pinch of salt and cover the pot. Let sit for at least 10 minutes.

For the pilaf, pre-heat a medium size pot over medium heat with ½ tablespoon of oil. Break the pasta to make it look like the rice and add it to the pot. Cook for 2-3 minutes stirring often, until golden brown. Chop ¼ cup of the onion, saving the rest for later, and add it to the pot along with the rice and cook for 1 minute. Add the turmeric and 1 1/3 cups of water to the pot and mix well. Season with ½ teaspoon salt and a few cracks of pepper. Bring pot to a boil, reduce to medium low heat, place a lid on and cook for 15 minutes. Once ready, fluff rice with a fork and add ½ tablespoon of butter, set aside.

To make the beef kibbeh, add the ground beef to a large bowl along with the cinnamon, allspice, cayenne, nutmeg, 1 teaspoon of salt, and a few cracks of pepper. Grate or chop one clove of garlic and add it to the beef along with the cooked bulgar. Use your hands to thoroughly mix everything and form the mixture into 6-8 football shaped logs and place them on one half of a sheet tray. Wash your hands and chop the carrots in half from top to bottom, then chop them in half lengthwise. Season with a shot of oil, a pinch of salt and pepper, and mix well on the sheet tray using your hands. Bake everything in the oven for 12-15 minutes.

While the meat is cooking, slice the remaining onion and place in the same pot as the bulgar. Cook over medium heat with the remaining butter for 5-8 minutes. Add a pinch of salt at the end, if the onions are cooking too quickly add a splash of water. Add the yogurt to a small bowl and grate 1 clove of garlic in. Finely slice the chives and add it to the yogurt along with a pinch of salt and pepper, mix well.

Serve everything together and garnish with chopped parsley, enjoy!