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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
½ tasse(s)
Boulgour
(Contient Blé Peut contenir Gluten, Blé)
1 pièce(s)
Oignon rouge
1 pièce(s)
Tomate
3 pièce(s)
Radis
1 pièce(s)
Citron
7 g
Persil
2 cs
Sauce tahini
(Contient Soya, Sésame Peut contenir Oeuf, Moutarde, Noix, Gluten, Soya, Sésame, Poisson, Blé, Sulfites, Crustacés, Lait)
2 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
1 cs
Mélange d'épices turc
(Contient Sulfites Peut contenir Sulfites, Lait, Noix, Blé, Moutarde, Triticale, Arachides, Soya, Sésame)
28 g
Pignons
(Contient Pignons Peut contenir Sulfites, Noix, Blé, Gluten, Lait, Arachides, Sésame, Soya)
Pas inclus dans votre livraison
2 cs
Huile*
½ cc
Sucre*
0.38 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.