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Kofta-Inspired Double Beef Bowls
with Chopped Salad and Lemony Yogurt
Everyone can add what they love to their bowl in this instant family favourite. Stir it all together with our delicious lemony yogurt sauce!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
160 g
Tomato
1 unit
Lemon
1 tbsp
Garlic Puree
1 tbsp
Turkish Spice Blend
(Contains Sulphites)
100 mL
Greek Yogurt
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Vegetable Broth Concentrate
7 g
Parsley
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Garlic Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Cut tomatoes into 1/2-inch pieces.
Add yogurt, half the lemon zest, 2 tbsp (4 tbsp) water and 1/8 tsp (1/4 tsp) garlic puree to a small bowl. (NOTE: Reference garlic guide.)Season with salt and pepper, then whisk until smooth.
Add tomatoes, peppers, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl.Season with salt and pepper, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** If desired, carefully drain and discard excess fat. Add Turkish Spice Blend and remaining garlic puree to beef. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste.
Fluff rice with a fork. Stir in remaining lemon zest. Divide rice between bowls. Top with beef and chopped salad. Dollop with lemony yogurt and sprinkle with feta. Squeeze a lemon wedge over top, if desired. Tear parsley over top.
