avec salade hachée et pilaf de boulgour
Inspiré du mezze classique, un plat semblable à une boulette de viande épicée et du boulgour, sans l'assemblage fastidieux! Le savoureux mélange d'épices turques et l'oignon rouge ajoutent des arômes exquis au bœuf haché copieux.
Allergens
Utensils
Tags
Bœuf haché
250 g
Boulgour
0.5 cup
Oignon rouge
1 unit(s)
Tomato
1 unit(s)
Mini concombres
2 unit(s)
Citron
1 unit(s)
Persil
7 g
Sauce tahini
2 tbsp
Mayonnaise
4 tbsp
Épices turques
1 tbsp
Échalotes frites
28 g
Sucre
0.5 tsp
Huile
2.5 tbsp
Sel
0.5 tsp
Poivre
0.25 tsp
- Add 2/3 cup (1 cup) water,1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) salt to a medium pot. (TIP: We love to use olive oil in this recipe!) Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur and return water to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Fluff bulgur with a fork.
- Meanwhile, cut cucumbers into 1/2-inch pieces.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut onion into 1⁄2-inch rounds (keeping rings together). Finely chop 2 tbsp (1/4 cup) of onion, then place in a medium bowl. (NOTE: Set aside to make chopped salad in step 3.)
- Cut tomato into 1/2-inch pieces.
- Add remaining onion rounds to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Add tomatoes, cucumbers, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to bowl with chopped red onion. Season with salt and pepper, then toss to combine.
- In a small bowl, add mayo, tahini sauce, 1/2 tsp (1 tsp) lemon juice and ¼ tsp (½ tsp) sugar. Season with salt and pepper, then stir to combine.
- Add half the crispy shallots, Turkish Spice Blend and 1/8 tsp (1/4 tsp) salt to another medium bowl. Stir to combine.
- Crumble in beef, then season with pepper and combine. Using wet hands, form mixture into eight (sixteen) 2-inch-wide patties.
- Transfer kibbeh patties to a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Flip patties to coat each side with oil.
- Add onion rounds to grill. Reduce heat to medium, close lid and grill, flipping once, until tender, 5-7 min per side. Transfer to the same plate.
- Meanwhile, add kibbeh to the grill. Close lid and grill kibbeh, flipping once, until cooked through, 3-4 min per side.**
- Add remaining parsley and any remaining lemon juice to the pot with bulgur. Season with pepper, then fluff with a fork to combine.
- Cut grilled onions into bite-sized pieces.
- Divide bulgur between bowls.
- Top with kibbeh, grilled onions and chopped salad.
- Top with tahini sauce mixture and remaining crispy shallots.
- Squeeze a lemon wedge over top, if desired.
910
kcal
Calories
62
g
Fat
15
g
Saturated Fat
57
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
34
g
Protein
100
mg
Cholesterol
1100
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
125
mg
Calcium
6
mg
Iron
avec salade hachée, pilaf de boulgour et échalotes frites
avec salade hachée, pilaf de boulgour et échalotes frites
