Ingredients
- 450 g lean ground beef (96/4)
- 2 cloves garlic, minced
- 1/4 red onion, minced
- 2 Persian cucumbers, diced
- cherry tomatoes
- 1 yellow bell pepper, sliced
- basmati rice, cooked with turmeric
- feta cheese, to top
- salt, pepper, paprika
chili garlic yogurt sauce
- 120 ml Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp dill, chopped
- 1 tbsp parsley, chopped
- 2 tsp chili crisp
- 1 tsp olive oil
- 1 tbsp honey
- salt, pepper
pickled onions
- 1 red onion, sliced
- 240 ml water
- 240 ml white vinegar
- 1 tbsp honey
- 60 ml parsley, chopped
- salt, pepper
Instructions
- Preheat the oven to 200 C.
- Mix the ground beef with the minced garlic, minced onion, salt, pepper, and paprika.
- Put the mixture on a sheet of parchment, lay another sheet on top, and roll it out flat with a rolling pin. Remove the top sheet and roll the meat into a log.
- Place the log in a baking dish with the cherry tomatoes and sliced bell pepper. Drizzle with olive oil and bake for 30-45 minutes.
- Meanwhile, make the pickled onions: bring the water, vinegar, and honey to a boil and pour over the sliced onions. Once cooled, stir in the parsley.
- Make the sauce: combine the yogurt, garlic, dill, parsley, chili crisp, honey, olive oil, salt, and pepper. It should stay thick.
- Dice the cucumbers and cook the rice with a pinch of turmeric.
- Take the meat out, unroll it, and break it into pieces.
- Build the bowl and crumble feta on top.
Makes about 2.5-3 servings, roughly 805 kcal / 56 g protein / 95 g carbs / 23 g fat each.