Double Loaded Shawarma Beef Bowl
with Feta & Pickled Onion Cucumber Salad
This chermoula-spiced beef shawarma bowl celebrates Middle Eastern cuisine in the best ways possible. Fluffy garlic rice provides a hearty, flavourful base while a zesty pickled onion salad adds a burst of zing to balance things out. Here’s to big flavour with minimal effort!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
½
Onion
1 packet
flaked almonds
(Contains Almond; )
1
cucumber
1
carrot
1 packet
baby leaves
2 packet
beef strips
1 sachet
chermoula spice blend
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.25 cup
water
¼ cup
white wine vinegar
1 tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop cucumber. Grate carrot. Roughly chop baby leaves. • Discard any liquid from beef strips packaging. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a large bowl, combine beef strips, chermoula spice blend and a drizzle of olive oil.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add the honey and remaining butter, and toss to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Drain pickled onion. • In a medium bowl, combine cucumber, carrot, baby leaves, pickled onion and a drizzle of olive oil. Season to taste.
• Divide garlic rice between bowls. • Top with shawarma beef and pickled onion cucumber salad. • Crumble over cow's milk feta (see ingredients) and garnish with toasted almonds to serve. Enjoy!