This traditional Middle Eastern dish could very well be your new one-pot-wonder! Our iteration on hashweh combines ground beef, fragrant spices, fresh herbs, almonds and rice, proving that many humble ingredients can come together to make truly unforgettable flavour. You can use the pitas to make little wraps or simply wipe up any leftovers in your bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Middle Eastern Spice Blend(ContainsMustard/Moutarde)
Almonds, sliced(ContainsTree Nut/Noix)
Beef Broth Concentrate
Red Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 400°F. Wash and dry all produce. Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef, rice, onions, garlic puree and Middle Eastern Seasoning. Season with salt and pepper. Cook, breaking beef up into smaller pieces, until no pink remains, 4-5 min.**
Add almonds, broth concentrate, 1/2 tsp salt and 1 1/2 cups water (dbl both for 4 ppl) to the pot. Increase heat to medium-high. Season with pepper, then stir to combine. Bring to a boil. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-17 min.
While casserole cooks, roughly chop spinach. Roughly chop parsley. Cut tomato into 1/4-inch pieces. Add parsley, tomatoes, vinegar and 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then toss to combine.
Pat pitas on both sides with a damp paper towel, then wrap in foil to create a packet. Place in the middle of the oven for 4-5 min, until warmed through.
When rice is tender, add spinach to casserole. Stir until wilted, 1-2 min.
Cut pitas into wedges. Divide casserole between bowls. Spoon tomato salad over top. Serve pitas on the side with tzatziki alongside for dipping.