avec salade hachée et pilaf de boulgour
Ingrédients : Bœuf haché • Tomates • Concombre • Oignon rouge • Boulgour (semoule de blé dur) (blé) • Citron • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Sauce tahini (eau, tahini (sésame), amidon de maïs modifié, sucre, vinaigre, sel, jus de citron concentré, huile végétale, ail, huile de canola, épices, arôme naturel, lécithine de soya, gomme xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium, EDTA de calcium et de disodium) (soya, sésame) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Mélange d’épices turc (paprika en poudre, épices, oignon en poudre, ail en poudre, sel, herbes, oléorésine de paprika, huile de canola, dioxyde de silicium) (sulfites) • Persil.
Allergens
Utensils
Tags
Bœuf haché
250 g
Boulgour
0.5 cup
Oignon rouge
1 unit
Tomato
1 unit
Mini concombres
2 unit
Citron
1 unit
Persil
7 g
Sauce tahini
2 tbsp
Mayonnaise
4 tbsp
Épices turques
8 g
Échalotes frites
28 g
Sucre
0.5 tsp
Huile
2 tbsp
Sel
0.38 tsp
Poivre
0.25 tsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- 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.
- Transfer remaining onion rounds to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- To the bowl with chopped onions, 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. 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 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- To another medium bowl, add Turkish Spice Blend, half the crispy shallots and 1/8 tsp (1/4 tsp) salt. Stir to combine.
- Crumble in beef, season with pepper and combine. Using wet hands, form mixture into 8 (16) 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.
- To one side of the grill, add onion rounds. Reduce heat to medium, close lid and grill for 5-7 min per side, until tender. Transfer back to the same plate.
- Meanwhile, to the other side of the grill, add kibbeh. Close lid and grill kibbeh for 3-4 min per side, until cooked through.**
- To the pot with bulgur, add remaining parsley and any remaining lemon juice. 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 mayo and remaining crispy shallots.
- Squeeze a lemon wedge over top, if you like.
890
kcal
Calories
61
g
Fat
16
g
Saturated Fat
61
g
Carbohydrate
9
g
Sugar
9
g
Dietary Fiber
35
g
Protein
100
mg
Cholesterol
930
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
avec salade hachée, pilaf de boulgour et échalotes frites
avec salade hachée, pilaf de boulgour et échalotes frites
avec écrasé de pommes de terre et brocoli à l'ail
