Kibbeh-Inspired Beef Bowl
with Toasted Pine Nuts and Bulgur Pilaf
Inspired by the classic mezze meatball-like dish of spiced meat mixed with bulgur, without all the fiddly assembly! Flavourful Turkish Spice Blend and red onion add savoury flavours to hearty ground beef.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
1 unit(s)
Red Onion
1 unit(s)
Tomato
3 unit(s)
Radish
1 unit(s)
Lemon
7 g
Parsley
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Mustard, Tree nuts, Gluten, Soy, Sesame, Fish, Wheat, Sulphites, Crustaceans, Milk)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tbsp
Turkish Spice Blend
(Contains Sulphites May contain Sulphites, Milk, Tree nuts, Wheat, Mustard, Triticale, Peanuts, Soy, Sesame)
28 g
Pine Nuts
(Contains Pine nuts May contain Sulphites, Tree nuts, Wheat, Gluten, Milk, Peanuts, Sesame, Soy)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 2/3 cup (1 cup) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Fluff bulgur with a fork.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Halve radishes, then thinly slice into half-moons.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Roughly chop parsley.
- Cut tomato into 1/2-inch pieces.
- Combine mayo, tahini sauce, half the lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1/4 tsp (1/2 tsp) sugar in a small bowl. (TIP: If you prefer a thinner sauce, stir in water, 1 tsp at a time, until sauce is your desired consistency.)
- Add tomatoes, radishes, half the parsley, 2 tbsp (1/4 cup) onions, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. (TIP: We love using olive oil in this recipe.) Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn.)
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add beef to the dry pan. Break up into smaller pieces.
- Add onions. Season with salt and pepper. Cook, stirring often, until onions are tender and beef is cooked through, 4-5 min.**
- Carefully drain and discard excess fat. Add Turkish Spice Blend. Cook, stirring often, until frargant, 30 sec.
- Remove from heat, then add 2 tbsp (1/4 cup) water, then stir to combine. Cover to keep warm.
- Add remaining parsley, remaining lemon zest and 1 tbsp (2 tbsp) oil to the pot with bulgur. Season with pepper, then stir to combine.
- Divide bulgur between bowls.
- Top with beef mixture, then marinated veggies.
- Drizzle tahini sauce, then sprinkle pine nuts over top.
- Squeeze a lemon wedge over top, if desired.