The Weeknight Dinner I Always Come Back To
When people think of Levantine food, they often picture the dishes reserved for holidays and family gatherings. But the meals that quietly shape our culture are usually much simpler. This week, I'm sharing one of the dinners I come back to time and time again. A simple bowl of 7 spiced beef, buttery rice, fresh salad, and herb filled yogurt that proves home cooking doesn't have to be complicated to feel like home.
7 Spiced Rice & Beef Bowls:
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Ingredients:
Rice
200 g (1 cup) basmati rice
50 g (½ cup) vermicelli noodles
15 g (1 tbsp) ghee
475 g (2 cups) water
Kosher salt, to taste
Beef
680 g (1½ lb) lean ground beef (90/10)
1 medium yellow onion, diced
2–3 tsp Arabic 7 Spice, or to taste
Salt to taste
Optional
30–40 g pine nuts
2 tbsp olive oil or ghee
Salad
1 small head romaine lettuce, chopped
1-2 Persian cucumbers, diced
2 vine ripe tomatoes, diced
2–3 tsp Zawi Salad Blend
Juice of 1 lemon
2–3 tbsp extra virgin olive oil
Salt to taste
Yogurt
2 cups plain whole milk yogurt
1-2 tbsp dried mint
Salt to taste
Instructions
Rice
Add the basmati rice to a bowl and rinse several times until most of the starch has been removed. Cover with lukewarm water and let soak for 15–20 minutes. While the rice soaks, measure out the vermicelli noodles.
Heat a medium pot over medium heat for 2–3 minutes. Add the ghee and allow it to melt. Add the vermicelli and cook, stirring frequently, until evenly golden brown.
Drain the soaked rice and add it to the pot. Season with salt and toast the rice for 2–3 minutes. Pour in the water and bring to a gentle simmer. Cover and cook for 10 minutes, or until the water has been absorbed. Fluff the rice, cover again, and let steam off the heat for 10 more minutes.
Beef
Dice the yellow onion. Heat a large skillet over medium-high heat. Add the ground beef and break it into large chunks. Cook until the fat begins to render. Add the diced onion and cook for 3–4 minutes until softened. Season generously with Arabic 7 Spice and salt to taste. Continue cooking for another 2–3 minutes, allowing the spices to bloom.
Optional: In a small pan, fry the pine nuts in olive oil or ghee until golden brown. Stir them into the finished beef.
Salad
Combine the romaine, cucumbers, and tomatoes in a large bowl. Season with the salad blend and salt. Add the lemon juice and olive oil. Toss until evenly coated.
Yogurt
Combine the yogurt, dried mint, and a pinch of salt. Mix until smooth.