Beef and Lamb Hushwee with Freekeh and Toum

Beef and Lamb Hushwee with Freekeh and Toum

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 23, 2018.
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Ingredients

FREEKEH

  • 1 pack freekeh
  • 1 broccoli, florets and stalk diced 1cm
  • 2 tomatoes, diced 1cm
  • 2 Tbsp toum
  • Zest and juice of ½ lemon
  • ½ bunch parsley, chopped *
  • ½ bunch mint, chopped *

HUSHWEE

  • 1 red onion, diced 1cm
  • 1 clove garlic, minced
  • 1 capsicum, diced 1cm
  • 500g lean ground beef and lamb
  • 1 pack hushwee mix
  • 1 pack figs and apricots
  • ¾ cup chicken stock ^

TO SERVE

  • Remaining toum
  • ½ lemon, cut into wedges

Steps

  1. Bring a medium pot of boiling water to the boil.
  2. Prep freekeh ingredients.
  3. Prep hushwee ingredients.
  4. Cook freekeh. Cook freekeh in pot of boiling water for about 12 minutes. After 12 minutes, add broccoli and cook a further 3 minutes, until tender. Drain well and place in a large bowl, along with remaining freekeh ingredients. Toss to combine and season.
  5. Cook hushwee. Heat 2 tsp oil in a large fry-pan on medium-high heat. Cook onion, garlic, capsicum and ½ tsp salt for 3-4 minutes, stirring often, until vegetables are soft.
  6. Add beef and lamb and hushwee mix. Cook for 1-2 minutes, stirring. Add figs and apricots and stock. Bring to a simmer, reduce to low and cover with a lid. Cook for 12-15 minutes, until meat is tender.
  7. Prep lemon.
  8. Serve freekeh topped with hushwee and toum. Squeeze over lemon.

Nutritional Information

Energy 1870 kj
447 kcal
Protein 36.1g
Carbohydrate 31.3g
Fat 18.8g