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Grid Iron Meat

Middle Eastern Minced Beef & Herb Bowl

A vibrant, fresh, and satisfying dish that pairs spiced native breed beef mince with a fragrant herb salad. Quick to make, and perfect for warm evenings or a light lunch.

INGREDIENTS
  • 500g beef mince
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika or sumac (optional)
  • Sea salt & black pepper
  • Olive oil

For the herb salad:

  • 100g bulgur wheat (or couscous)
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 small bunch mint, finely chopped
  • 1 tomato, finely chopped
  • 1/2 cucumber, finely chopped
  • Juice of 1 lemon
  • Olive oil
  • Sea salt

Optional additions:

  • Natural yoghurt or tahini
  • Toasted pine nuts or pumpkin seeds
  • Pickled red onions or chilli flakes
METHOD

  1. Cook the bulgur wheat: Place in a bowl, cover with boiling water and a pinch of salt. Let it sit for 10–15 minutes until fluffy, then drain any excess water.
  2. Cook the beef: Heat a splash of olive oil in a frying pan over medium-high heat. Add the beef mince, season with cumin, coriander, paprika or sumac, sea salt and black pepper. Cook for 6–8 minutes until browned and just crisp at the edges.
  3. Make the herb salad: Combine the parsley, mint, tomato, cucumber, and bulgur wheat in a bowl. Add lemon juice, a drizzle of olive oil, and season to taste.
  4. Assemble: Spoon the herb salad into bowls, top with the spiced beef. Finish with yoghurt, tahini, or toasted seeds if desired.

Sides:

  • Grilled flatbreads with olive oil and za’atar – warm and lightly crisped, these add a satisfying chew and soak up the yoghurt and beef juices beautifully.
  • Roasted aubergine with garlic yoghurt – soft, smoky aubergine with cool, sharp yoghurt creates a rich yet balanced companion.
  • Lightly pickled radishes and carrots – tangy, crunchy, and a perfect contrast to the warm spiced beef.
  • Charred courgettes with lemon – smoky and tender with a bright citrus lift.
  • Herbed rice or couscous with saffron – fragrant, golden grains to round out the meal.

Matches:

  • Flavours: sumac for sharpness, pomegranate molasses for sweetness and depth, smoked chilli for heat.
  • Grains: freekeh brings a nutty bite, pearl barley for heartiness, spelt for a rustic texture.
  • Herbs: coriander adds citrusy notes, dill a gentle sweetness, oregano a savoury backbone.
  • Sauces: garlic yoghurt cools the spices, tahini dressing adds creaminess, lemon vinaigrette cuts through richness.

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Native Breed Beef Mince – 500g

£7.50

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Preparation Time: 15 minutes
Cooking Time: 15 minutes

Hot Tips

  • For extra depth, toast the cumin and coriander briefly before adding to the beef.
  • Let the bulgur cool slightly before adding herbs to keep them vibrant.
  • Add a splash of pomegranate molasses to the beef for a tangy edge.

Pairings

Red Wine:

  • Grenache or Syrah – fruity, spicy, and light enough for the herbs.
  • Côtes du Rhône – balanced and slightly rustic.

White Wine:

  • Viognier – aromatic with stone fruit notes.
  • Sauvignon Blanc – crisp and herbal.

Beer & Cider:

  • Wheat beer – light and refreshing.
  • Dry cider – cuts through the richness nicely.

Non-Alcoholic:

  • Sparkling water with lemon and mint
  • Iced tea with a hint of honey and citrus
  • Pomegranate and soda spritz
Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

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