Cook from day 1 to day 2
To bring everything into balance, all it needed was a cool, thick yogurt sauce with finely diced cucumber and a nice citrucy blend of herbs.
So that is exactly what we add!
P—40, F—29, C—61
Dairy
- Vegetable oil
- Frying pan
- Saucepan for rice
- Pop onion into the freezer for 5 minutes before grating to slow down the enzymes that make you cry.
- Keep yogurt sauce in the fridge and add salt right before plating—it stays rich and thick, making a refreshing contrast against warm rice and hot beef.
- Prep ingredients
! Pop onion into the freezer for 5–10 minutes before cooking to keep tears at bay.
Grate cucumber, squeeze out excess moisture gently, and transfer to a medium bowl.
Grate onion, reserving its juices.
Roughly chop parsley.
Rinse raisins thoroughly under cold running water.
2. Prep sauce and cook rice
Add yoghurt, yoghurt spice blend, and black pepper to cucumber. Mix well and chill in the fridge until step 5.
Rinse rice thoroughly under plenty of cold running water, add 100 ml water per person, a pinch of salt.
Bring to a boil, cover with a lid, and simmer for 9 minutes on low heat.
Fluff rice with a fork and keep covered until step 5.
3. Prep meat
To a large bowl, add minced beef, grated onion with its juices, meat spice blend, a teaspoon of salt, and plenty of black pepper.
Mix well.
4. Cook meat
Heat frying pan and a tablespoon of vegetable oil over medium-high heat.
Break kebab mince into large, rough chunks and add to frying pan.
Cook undisturbed for 1 minute until the underside is deeply browned and crisp, then add walnuts and raisins
.
Fry, stirring and breaking up any clumps, for another 3–4 minutes until beef is cooked through.
5. Serve
Spread yoghurt across the base of a serving dish, spoon rice alongside, and top with smash kebab.
Top with parsley and serve immediately.