HF: sticky spiced beef

If you don’t find shawarma spice mix or want to make your own, see my other saved recipe for it.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

a) Pour 500ml of water into a large saucepan, stir in half the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Step 2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper.

Step 3

a) While the beef cooks, chop the tomato into 1cm pieces.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Peel and grate the garlic (or use a garlic press).

Step 4

a) Mix the garlic, shawarma spice mix and tomato puree into the beef and cook for 1 min.
b) Stir in the pomegranate molasses, remaining chicken stock paste, sugar and 200ml water.
c) Bring to the boil, then simmer until reduced slightly, 3-4 mins.

Step 5

a) Meanwhile, put the yoghurt into a small bowl and add half the mint.
b) Season with salt and pepper. Mix together, then set aside.

Step 6

a) Fluff up the bulgur wheat with a fork, then stir through the tomatoes and remaining mint. Taste and add salt and pepper if needed, then spoon the tabbouleh into bowls.
b) Serve the sticky spiced beef on top of the tabbouleh with a dollop of mint yoghurt and a handful of rocket. Drizzle the rocket with a little olive oil to finish.