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Overhead photo of Middle Eastern spiced beef mince over rice with cucumber salsa and yoghurt AI-generated image, for illustration only.
NeverFeeds AU Recipes

Middle Eastern Beef Rice Bowl

with Salsa & Yoghurt

Beef ⏱ 25–35 min Easy Medium saucepan · Large frying pan

The rice-bowl cousin of our beef meatballs — same warm cinnamon-and-cumin spicing, but mince instead of shaping anything, so it's on the table in about half the time.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and white wine vinegar for the salsa.

Method

  1. Cook the rice

    Bring the water to the boil in a saucepan, stir in the rice, cover and drop the heat to low. Simmer 7–8 minutes, then turn the heat off completely and leave it covered for another 10 minutes to steam.

  2. Make the salsa

    Finely chop the cucumber and tomato, then toss together with a drizzle of vinegar and oil. Season and set aside.

  3. Cook the beef

    Heat a drizzle of oil in a frying pan over medium-high heat and brown the mince, 4–5 minutes. Stir in the garlic and spice blend and cook until fragrant, 1–2 minutes, then crumble in the stock powder. Stir through the honey and season to taste.

  4. Serve

    Divide the rice between bowls, top with the Middle Eastern beef and salsa, and serve with the yoghurt.

NeverFeeds Persian-Style Spice Blend: the honey at the end isn't just for sweetness — it takes the raw edge off the cinnamon and rounds the whole thing out. Don't skip it even if it feels odd stirring honey into savoury mince.