Lebanese-Spiced Ground Beef
with Tabbouleh, Hummus & Toasty Pita Wedges
Cooking time
20 minutes
Servings
4
Calories
960 /serving
Our take on a loose-meat version of kefta, this dish will fly your whole family to the Levant for the cheap, cheap price of… dinner. The beef is gloriously spiced and savoury enough for everyone in the family, and it’s served with a generous serving of tabbouleh enhanced with a whole mess of greens. The toasty pita triangles and dippably delicious hummus just add to the nutritious fun.
We will send you:
- 510g Ground beef
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of parsley
- 1 Lemon
- 1 Sweet pepper
- 180g Hummus
- 160g Bulgur
- 4 Artisanal pita
- 16g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Zester
Basting brush
Grill pan (or medium pan)
Total Fat
50 g
Saturated Fat
11 g
Sodium
1120 mg
Total Carb
91 g
Sugars
7 g
Protein
46 g
Fibre
18 g
Preparation
Cook the bulgur
In a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and set aside to cool.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with ¾ of the spices and S&P. Cook, breaking up the meat, 6 to 8 min., until cooked through.
Mise en place
Meanwhile, zest and juice the lemon. Core and small-dice the sweet pepper. Roughly chop ½ the baby greens. Roughly chop the parsley leaves and stems.
Make the tabbouleh & vinaigrette
In a large bowl, combine the bulgur, parsley, chopped baby greens, sweet pepper, ½ the lemon juice, 4 tbsp oil and S&P. In a small bowl, combine the remaining lemon juice and spices, 3 tbsp oil, the lemon zest (start with ½) and S&P.
Toast the pita
Lightly brush the pita with oil; season with S&P. Heat a grill pan (or medium pan) on medium-high. Add the pita and toast, 1 to 2 min. per side, until grill marks appear (or until golden brown). Transfer to a cutting board. Once cool enough, cut into wedges.
Plate your dish
Divide the tabbouleh between your bowls. Top with the beef and remaining baby greens. Dollop the hummus over top. Drizzle with the vinaigrette. Serve the pita on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
