Turkish mince and tabbouleh
Summary
Turkish mince and tabbouleh is a delightfully vibrant and flavourful dish that is both healthy and satisfying. This recipe brings together the savoury richness of perfectly seasoned mince with the fresh, herbal delight of tabbouleh. It’s a harmonious blend of textures and flavours that will transport you to the Mediterranean with every bite.
Ingredients
For the Turkish mince, you’ll need:
– 1 lb of ground beef (450g)
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 2 tablespoons of tomato paste (30g)
– 1 teaspoon of cumin (5g)
– 1 teaspoon of paprika (5g)
– Salt and pepper to taste
For the Tabbouleh, you’ll need:
– 1 cup of bulgur wheat (200g)
– 2 large bunches of fresh parsley, finely chopped
– 1 large tomato, diced
– 1 cucumber, diced
– Juice of 2 lemons
– 1/4 cup of olive oil (60ml)
– Salt to taste
Preparation Time
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 2
Nutritional Facts Per Serving
Calories: 550kcal
Protein: 30g
Carbohydrates: 40g
Fat: 30g
Fiber: 10g
Sugar: 6g
How to Prepare Turkish Mince and Tabbouleh
1. Start by preparing the Turkish mince. Heat a large pan over medium heat and add the ground beef. Cook until browned and then remove from the pan.
2. In the same pan, add the chopped onion and garlic. Cook until they are soft and fragrant.
3. Add the tomato paste, cumin, and paprika to the onion and garlic. Stir well to combine.
4. Return the cooked ground beef to the pan and stir well to mix everything together. Season with salt and pepper and let it simmer for a few minutes. Your Turkish mince is ready.
5. Now, onto the tabbouleh. Begin by soaking the bulgur wheat in hot water for about 10 minutes, or until it is soft. Drain the water and set the bulgur wheat aside.
6. In a large bowl, combine the chopped parsley, diced tomato, and cucumber.
7. Add the softened bulgur wheat to the bowl and mix well.
8. Drizzle the olive oil and lemon juice over the tabbouleh and stir well to combine. Season with salt to taste. Your tabbouleh is ready to serve.
Tips
1. For the best flavour, allow the Turkish mince and tabbouleh to sit for a while before serving. This allows the flavours to meld together.
2. The tabbouleh can be made ahead of time and stored in the fridge until ready to serve.
Serving Suggestions
Serve the Turkish mince and tabbouleh together for a complete meal. You can also serve it with warm pita bread or a side of hummus for an extra touch of Mediterranean flair. Enjoy this healthy and satisfying dish that is sure to become a favourite in your home!
TURKISH MINCE AND TABBOULEH
Nutritions
Ingredients
- For the Turkish mince you’ll need:
- – 1 lb of ground beef 450g
- – 1 large onion finely chopped
- – 2 cloves of garlic minced
- – 2 tablespoons of tomato paste 30g
- – 1 teaspoon of cumin 5g
- – 1 teaspoon of paprika 5g
- – Salt and pepper to taste
- For the Tabbouleh you’ll need:
- – 1 cup of bulgur wheat 200g
- – 2 large bunches of fresh parsley finely chopped
- – 1 large tomato diced
- – 1 cucumber diced
- – Juice of 2 lemons
- – 1/4 cup of olive oil 60ml
- – Salt to taste
Instructions
- Start by preparing the Turkish mince. Heat a large pan over medium heat and add the ground beef. Cook until browned and then remove from the pan.
- In the same pan, add the chopped onion and garlic. Cook until they are soft and fragrant.
- Add the tomato paste, cumin, and paprika to the onion and garlic. Stir well to combine.
- Return the cooked ground beef to the pan and stir well to mix everything together. Season with salt and pepper and let it simmer for a few minutes. Your Turkish mince is ready.
- Now, onto the tabbouleh. Begin by soaking the bulgur wheat in hot water for about 10 minutes, or until it is soft. Drain the water and set the bulgur wheat aside.
- In a large bowl, combine the chopped parsley, diced tomato, and cucumber.
- Add the softened bulgur wheat to the bowl and mix well.
- Drizzle the olive oil and lemon juice over the tabbouleh and stir well to combine. Season with salt to taste. Your tabbouleh is ready to serve.
Notes
2. The tabbouleh can be made ahead of time and stored in the fridge until ready to serve.
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