Cheat's Shish Barak - Spiced Beef with Pasta
in Garlic Coriander Yogurt Sauce with Almonds
A dish inspired by the popular Levantine stuffed meat dumpling, but simplified by using pasta instead! It packs a garlicky punch and is oh-so-tasty.
Cals 829 · Prot 56 · Carbs 101 · Fat 22
Global Eats
30 min
A dish inspired by the popular Levantine stuffed meat dumpling, but simplified by using pasta instead! It packs a garlicky punch and is oh-so-tasty.
Cals 829 · Prot 56 · Carbs 101 · Fat 22
Global Eats
Ingredients
Pasta
Grass fed Beef Mince Lean
350 Grams
Red onion
1 Piece
Garlic cloves
3 Piece
Fresh coriander
15 Grams
Almond slivers
2*
30 Grams
Olive oil
1 Tbsp
Arabic mix masala
2 Grams
Coriander cumin powder
2 Grams
Conchiglie rigate pasta
5*10*11*
180 Grams
Chicken stock cube
4*5*9*15*
1 Piece
Natural yogurt
4*
170 Grams
Whole milk
4*
100 ML
Corn starch
10 Grams
Salad
Cherry tomatoes
150 Grams
Sumac
4 Grams
Olive oil
0.5 Tbsp
Salt
0.3 Tsp
Allergens
*2 Tree Nuts, *5 Eggs, *10 Wheat, *11 Gluten, *4 Milk, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3470 / 829 |
| Fats (g) | 21.7 |
| of which saturated (g) | 9.2 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 16.9 |
| Fibers (g) | 7.5 |
| Proteins (g) | 55.6 |
| Salt (g) | 3.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely slice the onion.
- Peel and finely chop the garlic.
- Finely chop the coriander (stems included).
2 Fry almonds and garlic
- Heat a non-stick pan over a medium heat.
- Once hot, add the almond slivers and dry toast until golden, set aside in a small bowl.
- In the same pan heat a drizzle of olive oil and add the garlic.
- Fry for 1-2 min until fragrant.
- Add the coriander and fry until wilted, then add a splash of water to make a sauce.
- Reserve the frying pan for the beef.
3 Fry beef
- Return the reserved pan to a medium high heat with a drizzle of oil.
- Fry half the onions (reserving the rest for the salad) for 3-5 min until softened.
- Add the beef, and fry for 3-5 min until browned.
- Add the Arabic masala, cumin coriander powder and a splash of water.
- Lower the heat, cover and set aside to keep warm.
Tip! If cooking for kids, keep the spices to a minimum, or cook a small plain portion for them.
4 Boil pasta
- Meanwhile, bring a large pot of water to a boil with a good pinch of salt.
- Boil the pasta for 10-12 min until tender.
- Once cooked, drain and set aside.
- Reserve the pot for the sauce.
5 Make yogurt sauce
- In a medium bowl, dissolve the 0.5 chicken stock cube with 4 Tbsp of hot water.
- Whisk in the yogurt, milk, and corn starch until smooth and lump free.
- Transfer the mixture to the pot, turn the heat to medium and cook the yogurt sauce for 3-4 min, stirring continuously until it starts to bubble and thicken.
- Once thickened, stir in the pasta and most of the garlic coriander mixture.
- Cook for 1 min longer until warmed through.
Tip! The purpose of the cornstarch is to thicken the sauce and prevent it from curdling.
6 Serve
- Slice the cherry tomatoes in half.
- Combine the tomatoes, onion, and sumac in a bowl with a drizzle of olive oil, and salt.
- Serve the pasta with the spiced beef, remaining garlic coriander mixture, and almond slivers on top.
- Serve with the salad alongside.
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