Baladi Salad & Beef Kebab Rice Plate
Kofta kebabs and an Egyptian inspired baladi salad with yellow rice.
Ethan ChlebowskiIngredients
Yellow rice
- Water300 g1.5 parts
- Basmati Rice200 g1 part
- Garlic, thinly sliced3 cloves
- Cooking oila drizzle
- Turmeric powdera sprinkle
- Chicken bouillon powdera spoonful
Baladi salad
- Tomatoes, roughly diced1 part
- Cucumbers, roughly diced1 part
- Onions, thinly sliced1/2 part
- Lemon juice1/2 lemon
- Olive Oila drizzle
- Aleppo peppera sprinkle
- Cumina sprinkle
- Saltto taste
Beef kofta kebabs
- Ground beef, 80/20450 g1 lb
- Salt6 g1.5 %
- Za'atar7 g2%
- Lemon juice1/2 lemon
- Onions, grated1/2
White sauce
- Mayonnaise1 part
- Yogurt1 part
- Fresh dill, mincedto taste
- Black Pepperto taste
Method
Step 1: Make the rice
Set a pot or skillet over medium heat and add a drizzle of oil to coat the cooking surface. Add the sliced garlic and for about a minute or until fragrant.
Add the rice to the pan followed by the turmeric and chicken bouillon powder. Stir for about 2 minutes until all the grains are evenly coated and begin to .
Add the water, bring to a , and cover. Reduce the heat to low and for 20-30 minutes or until all the water is absorbed and the rice is cooked through.
Alternatively, add the toasted rice mixture and water to a rice cooker to steam.
While that cooks, prep the other components.
Step 2: Make the baladi salad
Add all the components to a container and mix together. Taste and adjust as needed — more lemon for acidity, olive oil for texture, and salt or spices for seasoning.
Step 3: Prep the beef kofta
Add the beef, salt, za’atar, and lemon to a container. Using a box grater, grate the onion on the large holes and add it to the beef. Thoroughly work the kebab mixture until the meat begins to get tacky (the grated onion prevents the kebabs from getting tough).
Form the kebab mixture into your preferred shape. Try slightly flattened logs, about the size of a sausage (about 5” or 12cm).
Step 4: Sear the beef kofta
Preheat a griddle or pan over high heat. Once hot, add the kebabs to . Flip once they’ve developed deep on the bottom.
Sear the other side to finish cooking through. Remove from the heat.
Step 5: Make the sauce & assemble a plate
Mix together all white sauce ingredients in a container. Taste and adjust as needed.
Assemble (and/or reheat) a portion of yellow rice, beef kebabs, and baladi salad. Garnish with white sauce and optionally, extra aleppo pepper for color and heat.
“You can prep each component in advance and assemble bowls throughout the week when you’re hungry.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 4 servings
FAQ
Do I have to use beef? What other kebab substitutions can I make?
You could make these with any ground meat! Also, you can grate in any vegetable like cucumbers, shallots, or peppers. The grated veg adds moisture and prevents the kebabs from getting tough during cooking. Use any spices you want as well.
Any substitutions for the sauce?
If you don’t have yogurt, sour cream or buttermilk would work. For a lower alternative, use nonfat greek yogurt. If you don’t like dill, use any other herb like parsley, chives, or cilantro.
I can’t find aleppo pepper…
Use any other chili powder, or even paprika! Aleppo pepper gives heat, , and an amazing citrus like if you can find it.