I adapted these Middle Eastern Ground Beef Bowls from a great recipe on Kalyn's Kitchen. They are flavorful with Baharat Seasoning and other middle eastern spices, known as anti-inflammatory, and a middle eastern tomato-cucumber mixture topping the bowl.
For example, Tumeric (Baharat Seasoning), Garlic, and Ginger have anti-inflammatory properties.
INGREDIENTS
· 1 tsp. ground coriander
· 1/2 tsp. ground cumin
· 1/2 tsp. ground cardamom
· 1/4 tsp. ground caraway
· 1 tsp. ground turmeric
· 4 T olive oil, divided
· 1 cup finely chopped onion
· 2 tsp. minced garlic
· 1 tsp. minced ginger root
· 1 1/2 lb. – 2 lbs grass-fed ground beef
· one 14.5 oz. can petite dice tomatoes
· 2 tsp. Baharat Seasoning
· 3 T + 4 T chopped fresh parsley
· salt and fresh-ground black pepper to taste
· 2 sliced zucchini (see note)
· 1 glove of garlic, sliced or minced
· 1 European cucumber, finely diced
· 1/2 cup cherry tomatoes, cut in half
· 2 T lemon juice
BAHARAT SEASONING, combine:
· 1 tablespoon ground black pepper
· 2 teaspoons ground nutmeg
· 2 teaspoons paprika
· 1 teaspoon ground coriander
· 1 teaspoon ground cinnamon
· 1 teaspoon ground cloves
· 1 teaspoon ground cumin
· 1 teaspoon salt
· ¼ teaspoon ground cardamom
INSTRUCTIONS
1. Mix together the coriander, cumin, cardamom, caraway, and turmeric with enough water to make a paste.
2. Heat 1 tablespoon olive oil in a large frying pan and saute the onion, garlic, and ginger until the onions are softened.
3. Then add the spice paste and saute for about 2-3 minutes more. (Don't skip this step!)
4. Remove the seasoned onions to a bowl, but don't wipe out the pan.
5. Add a tiny bit more oil if needed and cook the ground beef until it's nicely browned, breaking apart with the turner as it cooks.
6. While the ground beef cooks, chop the tomatoes, cucumbers, and parsley.
7. Add petite dice tomatoes and seasoned onions to the beef mixture and simmer until the liquid has evaporated and the tomatoes are well-softened.
8. Stir in the Baharat seasoning (or curry powder) and cook 2-3 minutes, then add 3 tablespoons of chopped parsley and turn off heat.
9. Mix cucumbers, tomatoes, parsley, 1 tablespoon olive oil, and lemon juice to make the tomato topping.
10. Heat 2 tablespoons olive oil in another large non-stick frying pan and cook the garlic slices just long enough to "season the oil". (This only takes a minute or so; don't let the garlic burn.)
11. Add the zucchini slices and season well with salt and fresh ground black pepper.
12. Cook the zucchini over medium-high heat, until they are softened.
13. To assemble the bowl, put a layer of zucchini in the bottom of a flat serving bowl. Top with the beef mixture. Then add a few spoonfuls of the tomato-cucumber mixture.
14. Serve right away and enjoy!
Note: The zucchini can be substituted with any lettuce mixture, cauliflower rice or other vegetables.
Recipe adapted from Kalyn's Kitchen
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