Print
TURKISH SPICE BEEF FREEKAH BOWL NOMSS.COM FOOD RECIPE BLOG

TURKISH SPICE BEEF FREEKAH BOWL WITH PICKLED CABBAGE

  • Author: Nancy
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Health, Salad
  • Method: Stove Top
  • Cuisine: Middle Eastern

Description

This easy Turkish Spiced Beef Freekah Bowl is loaded with protein, fibre, veggies and flavour.


Scale

Ingredients

  • 1lb Beef Strips
  • 1 cup Freekah
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tbsp of Turkish Spice Mix (see below)
  • 250g red cabbage
  • 1 lemon, juiced and zested
  • 25g parsley, chopped
  • 25g cilantro, chopped
  • 1/2 cup green peas
  • 1 cup vegetable or chicken broth
  • 4 tbsp Mayonnaise
  • 4 tbsp Red Wine Vinegar
  • salt and pepper for taste
  • 1 tsp sugar
  • 2 tsp olive oil

Instructions

  1. Wash and rinse Freekah. Then in a large pot combine Freekah with vegetable or chicken broth. Cover and bring to a boil over high heat. Once boiling, reduce heat and simmer for 20 – 25 mins or until Freekah is tender. All the liquid should have absorbed.
  2. In a small bowl, whisk together mayonnaise, 2 tsp of lemon juice and 2 minced garlic to make Toum sauce. Set aside.
  3. In a large bowl, mix together beef strips (I like to use beef tenderloins and cut into 2-inch strips), Turkish Spice Mix, remaining minced garlic, a dash of salt and pepper. Set aside and let marinade.
  4. Heat a large non-stick pan over medium heat. When the pan is hot add cabbage, Red Wine Vinegar, 5 tbsp water, 1 tsp of sugar and a dash of salt. Stirring occasionally until bright pink. Remove cabbage from the pan into a bowl. Set aside.
  5. Heat a large non-stick pan over medium-high heat. Once the pan is hot, add 2 tsp of olive oil and the marinated beef strips. Cook for approximately 5 mins or until browned (medium-rare).
  6. In the bowl with the pickled cabbage, mix in chopped parsley, cooked Freekah, lemon zest, peas 1 tbsp of lemon juice, and a drizzle of olive oil. Mix well and season with salt and pepper.
  7. Divide and serve. Garnish with remaining parsley, cilantro, garlic Toum sauce and a squeeze of lemon juice.

Notes

Substitute meat protein with plant-based if you want to make this into a veggie-vegan bowl.

Keywords: Turkish Spiced, Freekah, Salad, Pickled Cabbage, Middle Eastern, Spice Mix, High Protein, Wheat, Ancient Grains

Recipe Card powered by