Middle Eastern Inspired Sticky Beef
with Pomegranate Molasses, Tabbouleh, Parsley and Yoghurt
Here, the Middle Eastern inspired flavour comes from chermoula and pomegranate molasses. Made from reduced pomegranate juice, pomegranate molasses is a deliciously sticky condiment, adding richness that's offset by the herby and fresh tabbouleh. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
20 grams
Prunes
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
15 grams
Pomegranate Molasses
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Pour the water for the bulgur (see pantry for amount) 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.
a) Heat a medium frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While the beef cooks, chop the tomato into 1cm pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Cut the prunes into quarters.
d) Roughly chop the parsley (stalks and all).
a) Mix the garlic, chermoula spice mix (add less if you'd prefer things milder) and tomato puree into the beef and cook for 1 min.
b) Stir in the pomegranate molasses, prunes, remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then simmer until reduced slightly, 3-4 mins. Taste and season with salt and pepper if needed.
a) Once cooked, fluff up the bulgur wheat with a fork, then stir through the tomatoes and half the parsley.
b) Taste and add salt and pepper if needed.
a) Spoon the tabbouleh into bowls.
b ) Serve the spiced beef on top of the tabbouleh with a dollop of yoghurt. Sprinkle over the remaining parsley.
Enjoy!
