-
1. Rinse the rice under cold water until the water runs clear. Combine with water in a saucepan using a 1:1.75 ratio of rice to water, add a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
1.5 cup Long-grain white rice,
1 tsp Salt
-
2. Dice the cucumber and tomatoes into small cubes. Finely slice half the red onion into thin half-moons. Squeeze the juice of one lemon over the vegetables, add a drizzle of olive oil, and a pinch of salt. Toss well and let the salad sit and macerate while you cook the beef — the extra lemon juice brightens the salad in place of sumac.
1 piece Cucumber,
2 piece Tomatoes,
0.5 piece Red onion,
1 tbsp Olive oil,
1 piece Lemon,
1 tsp Salt
-
3. Finely dice the remaining half of the red onion and mince the garlic. Heat the remaining olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.
0.5 piece Red onion,
2 tbsp Olive oil
-
4. Add the minced garlic and cook for 1 minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook on high heat for 6–8 minutes, allowing it to brown deeply and develop some crispy edges — don't stir too frequently.
500 g Ground beef,
4 clove Garlic cloves
-
5. Drain any excess fat if needed, then add the cumin, coriander, smoked paprika, cinnamon, oregano, and chili flakes. Season assertively with salt and black pepper. Stir well and cook for a further 1–2 minutes so the spices bloom into the meat. Squeeze over a good amount of lemon juice from the second lemon, stir through, taste and adjust seasoning.
2 tsp Ground cumin,
1 tsp Ground coriander,
1.5 tsp Smoked paprika,
0.2 tsp Ground cinnamon,
1 tsp Dried oregano,
0.5 tsp Red chili flakes,
1 piece Lemon,
1 tsp Salt,
1 tsp Black pepper
-
6. Divide the cooked rice between four bowls. Spoon the spiced beef over the rice, then top generously with the cucumber-tomato salad. Scatter chopped fresh parsley over each bowl and serve immediately — the contrast of hot beef and rice against the cool crisp salad is the heart of this dish.
0.5 cup Fresh parsley
