Middle Eastern Ground Beef with Baharat Seasoning
Middle Eastern Ground Beef with Baharat Seasoning also has mint and cilantro, and I loved this with a dollop of Greek yogurt on top! Eat over cauliflower rice for a low-carb meal.
When I posted the recipe for Effie’s Cottage Cheese Salad with Za’atar, I shared how a reader from Israel named Effie had sent me a lovely box of middle eastern spices. One of the things in the box was Baharat Seasoning, and this Middle Eastern Ground Beef with Baharat Seasoning was the first recipe I tried using it. I really liked this dish, which I ate with a generous dollop of Greek yogurt on top, and if you eat it over cauliflower rice this will be a low-carb meal! Thanks again Effie for introducing me to something new!
I found a lot of recipes and online sources to get the Baharat Seasoning (which I’ll share after the recipe) so don’t be discouraged from trying this if you don’t have it in your spice rack. There is a mix of other spices made into a paste, with the Baharat added at the end, and it seems like Baharat is a mixture like curry powder where ingredients can vary. Most versions I found had lots of black pepper and either hot paprika or other hot peppers though, and you’ll want to check the spices on the mixture you use or make and add more or less of it in this recipe to taste, depending on how much heat you like.
How to Make Middle Eastern Ground Beef with Baharat Seasoning:
(Scroll down for complete recipe with nutritional information.)
- Here’s the Baharat Seasoning I got from Effie, so you can see what it looks like.
- Mix together the coriander, cumin, cardamom, caraway, and turmeric with enough water to make a paste.
- Cook the couscous, rice, or cauliflower rice and keep warm.
- Heat the oil and saute the onion, garlic, and ginger until the onions are softened.
- Then add the spice paste and saute for about 2-3 minutes more. (Don’t skip this step!)
- Remove the seasoned onions to a bowl, but don’t wipe out the pan. Add the ground beef and cooked until it’s nicely browned, breaking apart with the back of the turner as it cooks.
- Then add the petite dice tomatoes and seasoned onions and simmer until the liquid has evaporated and the tomatoes are well-softened.
- Stir in the Baharat seasoning and cook 2-3 minutes, then add the chopped mint and cilantro and turn off heat.
- Serve the spicy meat over couscous, rice, or cauliflower rice and enjoy!
More Middle Eastern Beef:
Recipes and Sources for Baharat Seasoning:
Spice Paste Ingredients:
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground caraway
- 1 tsp. ground turmeric
- 1 T olive oil
- 1 cup finely minced onion
- 2 tsp. minced garlic
- 1 tsp. minced ginger root
- 1 1/2 lb. ground beef
- one 14.5 oz. can petite dice tomatoes
- 2 tsp. Baharat Seasoning (or to taste; some versions of this mixture are quite spicy so check your package)
- 3 T chopped fresh cilantro
- 3 T chopped fresh mint
- couscous, rice, or cauliflower rice for serving
- Greek yogurt for serving, if desired
- Start cooking the couscous, rice, or quinoa according to package directions.
- Mix together the ground coriander, ground cumin, ground cardamom, ground caraway, and ground turmeric with enough water to make a paste and set aside.
- Heat the oil in a heavy frying pan over medium-high heat, add the onion, garlic, and ginger, lower heat to medium and saute until the onions are starting to soften, about 8 minutes.
- Add the spice paste mixture and saute 2-3 minutes more, until the spices are fragrant.
- Remove the seasoned onions to a bowl, but don’t wipe out the pan.
- Add the ground beef and increase heat to medium-high.
- Cook beef, breaking apart with the back of the turner, until the meat is cooked through and nicely browned.
- Lower heat to medium and add the canned tomatoes with juice and the seasoned onions.
- Let simmer about 20 minutes, or until the liquid has evaporated and the tomatoes are well-softened.
- Stir in the Baharat seasoning and cook 2-3 minutes more.
- Add the chopped cilantro and chopped mint and turn off heat.
- Serve the spicy meat over Couscous, brown rice, or cauliflower rice, topped with a dollop of Greek yogurt if desired.
Nutritional information is for the ground beef and doesn't include couscous, rice, or cauliflower rice or the optional Greek yogurt.
Recipe adapted from Spicy Ground Meat with Baharat from The Spice House.
Amount Per Serving: Calories: 438Total Fat: 22gSaturated Fat: 7.8gTrans Fat: 1gUnsaturated Fat: 10.9gCholesterol: 101mgSodium: 613mgCarbohydrates: 5.5gFiber: 1.2gSugar: 1.9gProtein: 32g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Middle Eastern Ground Beef with Baharat would be suitable for phase 2 or 3 of the original South Beach Diet if eaten over couscous, rice, or quinoa. You could eat the meat inside lettuce leaves or over vegetables or Cauliflower Rice for a low-carb or phase one option.
Find More Recipes Like This One:
Use Beef Recipes to find more like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.