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Turkish-Spiced Beef

Turkish-Spiced Beef

with Pickled Cabbage and Garlic Toum Sauce

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In this tasty Turkish-style rice bowl, juicy seared beef gets tossed in spices and rested atop fresh peas and crunchy pickled red cabbage. Enjoy with a classic creamy garlic toum sauce!

Tags:Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 tbsp

Garlic Puree

56 g

Onion, chopped

¾ cup

Basmati Rice

1 tbsp

Turkish Spice Blend


113 g

Red Cabbage, shredded

1 unit


14 g


113 g

Green Peas

1 unit

Vegetable Broth Concentrate

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tsp


1 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories930 kcal
Fat49 g
Saturated Fat10 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber9 g
Protein37 g
Cholesterol100 mg
Sodium950 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While broth comes to a boil, roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges.


Add rice and peas to the boiling broth and 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. While rice cooks, mix mayo, 1 tsp lemon juice and 1/4 tsp garlic puree (dbl both for 4 ppl) in a small bowl. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add cabbage, 1 tbsp lemon juice, 2 tbsp water and 1 tsp sugar (dbl all for 4 ppl). Season with salt. Cook, stirring occasionally, until bright pink, 1-2 min. Remove the pan from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Place in the fridge to cool. Carefully wipe the pan clean.


Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef, onions, Turkish Spice Blend and remaining garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. ** Carefully drain and discard excess fat.


Add half the parsley to the bowl with pickled cabbage. Toss to combine. Fluff rice with a fork, then stir in 1/4 tsp lemon zest (dbl for 4 ppl). Season with salt and pepper.


Divide rice between plates, then top with pickled cabbage and beef. Sprinkle with remaining parsley and dollop with garlic toum sauce. Squeeze over a lemon wedge, if desired.