Beef & Shawarma-Spiced Rice With Carrots & Lemon Labneh

Step 1

Prepare the ingredients

Step 2

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, sliced shallot, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Step 3

Cook & finish the rice

Step 4

In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.

Step 5

Cook the vegetables

Step 6

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

Step 7

Cook the beef

Step 8

Add the beef to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 9

Make the lemon labneh & serve your dish

Step 10

Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked beef and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!

Step 11

Prepare the ingredients

Step 12

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, sliced shallot, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Step 13

Cook & finish the rice

Step 14

In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.

Step 15

Cook the vegetables

Step 16

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

Step 17

Cook the beef

Step 18

Add the beef to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 19

Make the lemon labneh & serve your dish

Step 20

Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked beef and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!