Middle Eastern Inspired Sticky Beef
with Pomegranate Molasses, Tabbouleh, Parsley and Yoghurt
- Cereals containing gluten
- Milk
Here, the Middle Eastern inspired flavour comes from chermoula and pomegranate molasses. Made from reduced pomegranate juice, pomegranate molasses is a deliciously sticky condiment, adding richness that's offset by the herby and fresh tabbouleh.
Ingredients
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
240 grams
British Beef Mince
1 unit(s)
Medium Tomato
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
Garlic Clove
1 sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
15 grams
Pomegranate Molasses
15 grams
Dried Cranberries
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Heat a medium frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While the beef cooks, chop the tomato into 1cm pieces.
b) Roughly chop the parsley (stalks and all).
c) Peel and grate the garlic (or use a garlic press).
a) Mix the garlic, chermoula spice mix (add less if you'd prefer things milder) and tomato puree into the beef and cook for 1 min.
b) Stir in the pomegranate molasses, dried cranberries, remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then simmer until reduced slightly, 3-4 mins. Taste and season with salt and pepper if needed.
a) Once cooked, fluff up the bulgur wheat with a fork, then stir through the tomato chunks and half the parsley.
b) Taste and add salt and pepper if needed.
a) Spoon the tabbouleh into bowls.
b) Serve the spiced beef on top of the tabbouleh with a dollop of yoghurt. Sprinkle over the remaining parsley.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The sweet-and-spicy combination of pomegranate molasses, chermoula and dried cranberries wins plenty of praise, with many calling it a flavour revelation. Some find it a touch sweet or rich, so adjust the sugar to taste.
- Ease of prep: Quick and straightforward to pull together on a weeknight, though a few found juggling the beef and bulgur timings needed a little attention.
- Suggestions: Add lime or lemon juice to the tabbouleh to lift the freshness; use less chermoula spice mix if cooking for children or those sensitive to heat. Some found swapping bulgur for rice worked well, and adding extra veg such as peppers or courgette helped bulk out the dish.
- Next-day meals: Leftovers keep well and taste just as good the next day; one reviewer even froze a portion successfully.
- Spice level: The dish can be quite spicy, so start with less than half the spice sachet if you prefer a milder result and build from there.
- Portions: Some felt the bulgur-to-meat ratio was generous on grain and light on beef, so consider adding extra mince if cooking for hungrier appetites.
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