Middle Eastern-Inspired Beef Bowls
with Chopped Salad and Lemony Yogurt
An instant family favourite – everyone can add what they love to their bowl. 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
250 g
Ground Beef
¾ cup
Basmati Rice
132 g
Mini Cucumber
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)
2 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 (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 concentrates 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, cut tomatoes into 1/2-inch pieces. Thinly slice cucumbers into rounds. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add yogurt, half the lemon zest, 2 tbsp water (dbl for 4 ppl) and 1/8 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk until smooth.
Add tomatoes, cucumbers, 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all 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.** 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.
