Bols de bœuf façon moyen-orientale
avec salade hachée et yogourt citronné
Puisque tout le monde peut garnir son bol à son goût, ce souper deviendra vite un classique familial. N’oubliez pas la touche finale : notre délicieuse sauce au yogourt et à l’ail!
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
¾ tasse(s)
Riz étuvé
132 g
Mini concombres
113 g
Petites tomates
1 pièce(s)
Citron
1 cs
Purée d’ail
1 cs
Épices turques
100 ml
Yogourt grec
(Contient Lait)
½ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Concentré de bouillon de légumes
7 g
Persil
Pas inclus dans votre livraison
1.5 cs
Huile*
½ cc
Sucre*
¼ cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a covered medium pot. Bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, quarter tomatoes. Cut cucumber in half lengthwise, then into 1/4-inch half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add yogurt, half the lemon zest, 1 tsp lemon juice (dbl for 4 ppl) and 1/8 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Add tomatoes, cucumbers, remaining lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) 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 oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** 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 feta over top. Squeeze over a lemon wedge, if desired. Tear parsley over top.