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Za'atar Beef & Carrots
with Zucchini Rice & Lemon Labneh
25 MIN
4 Servings
From the Test Kitchen
In this Middle Eastern-style recipe, a hearty duo of spiced beef and carrots is perfectly matched by jasmine rice laden with tender bites of zucchini and currants—all topped with a creamy, zesty labneh drizzle.
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NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Ground Beef
- 1 cup Jasmine Rice
- ¾ lb Carrots
- 1 Zucchini
- 2 cloves Garlic
- 1 bunch Parsley
- ¼ cup Labneh Cheese
- 2 Tbsps Dried Currants
- 2 Tbsps Chicken Demi-Glace
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
- 1 Pink Or Yellow Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Make the zucchini rice:
Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, currants, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the remaining ingredients:
While the rice and zucchini cook, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Roughly chop the parsley leaves and stems.
3
Cook the beef & carrots:
While the rice and zucchini continue to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, chopped garlic, and all but a pinch of the za’atar; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Add the demi-glace. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the lemon labneh & serve your dish:
While the beef and carrots cook, to the bowl of lemon juice, add the labneh and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Serve the cooked beef and carrots over the zucchini rice. Garnish with the lemon labneh, remaining za’atar, and chopped parsley. Enjoy!
1
Make the zucchini rice:
Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice, currants, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the remaining ingredients:
While the rice and zucchini cook, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Roughly chop the parsley leaves and stems.
3
Cook the beef & carrots:
While the rice and zucchini continue to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced carrots, chopped garlic, and all but a pinch of the za’atar; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Add the demi-glace. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the lemon labneh & serve your dish:
While the beef and carrots cook, to the bowl of lemon juice, add the labneh and 1 tablespoon of olive oil; season with salt and pepper. Stir to combine. Serve the cooked beef and carrots over the zucchini rice. Garnish with the lemon labneh, remaining za’atar, and chopped parsley. Enjoy!
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