Lebanese Beef & Hummus with Cucumber Salad

w6 beef with hummus & cucumber ribbon salad

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Lebanese Beef & Hummus with Cucumber Salad

From ‘5 Ingredients 10 Minutes’ Print Book page 255

enough for: 2
takes: 10 minutes
450g (1lb) minced (ground) beef
3-4 teaspoons baharat or ground cumin
6-8 tablespoons hummus
2 lebanese cucumbers
1 lemon

1. Heat a large fry pan on a high heat. Add a few tablespoons of oil and the beef. Stir fry beef for a few minutes.

2. Add baharat and continue to cook beef, stirring occasionally until really well browned. Taste and season.

3. Meanwhile, shave the outside layers of the cucumber into ribbons, discarding the watery seeds in the centre. Toss ribbons in a bowl with a little salt and a squeeze of lemon.

4. To serve, smear hummus over the base of your plates. Top with hot beef and arrange salad on the side.

Prepare Ahead?

You could prepare the beef, salad and hummus ahead of time. But I’d wait until you’re ready to eat to bring them all together. Best served with the salad cold, the beef hot and the hummus mellowing at room temperature.

Leftover Potential

Will keep in the fridge for a week or so.

Variations

vegan / vegetarian – replace beef with a generous handful or two of roasted almonds, pinenuts or cashews and sprinkle with baharat, OR replace beef with cooked lentils or chickpeas.

different veg – feel free to play around with different Asian greens or add in other vegetables. Sliced red capsicum (peppers), carrots, green onions, zucchini, broccoli are all good.

sesame free
– for a tahini / sesame free version, skip the hummus and serve on a bed of mashed white beans or chickpeas with lemon juice and a little olive oil.

carb lovers / more substantial – add pita or other flat bread as a side.

more veg – serve with a green salad on the side.

Problem Solving Guide

can’t find baharat? – make your own by combining equal parts of ground cumin, paprika and cinnamon. OR simply replace with ground cumin on its own.

beef burning – the heat is probably too high, or you haven’t been stirring often enough. Reduce the heat quickly and give it a good vigorous stir. A little more oil may help.

too dry – if your beef is low in fat, it can be quite dry. Normally the hummus balances it out, but if you’re worried you could drizzle over some extra virgin olive oil.

too spicy? – the baharat can be intense. If you’re tasting on its own, remember it will be diluted when you eat the finished meal with the hummus and salad.

too bland? – don’t forget to season. Salt, pepper and lemon juice are all your friends here.

Waste Avoidance Strategy

minced (ground) beef – freeze it.

baharat or ground cumin – keep in the pantry.

hummus – will keep in the fridge for a few weeks. Can be frozen.

lebanese cucumbers – use for another meal. Will keep in the fridge in a plastic bag for 2 weeks or so.

lemon – will keep for months in a plastic bag in the fridge.

Serving Suggestions

Great as a meal on it’s own. Or you could serve a little Lebanese bread or pita bread on the side to help scoop everything up.

Or you could serve as part of a Lebanese meal with some babaganoush and tabbouleh.

related links

on stonesoup: How to make hummus & falafels like a pro
on stonesoup: babagaboush recipes
vcs recipe: brown rice tabbouleh

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