Prep Time 30 Min
Cook Time 1 Hour45 Min
Servings4 servings People
Calories720 kcal
I’ve made this ground beef roll a few times in my kitchen, usually for weekend lunches when we want something filling without too much fuss. It’s popular around here during Ramadan or busy weekdays since you can prep the roll ahead and just finish it off later. The meat gets mixed with spices and baking powder, which keeps it tender—kinda unusual but works after poaching it first in boiling water before the quick fry. Then it pairs with simple yellow rice cooked with turmeric, curry, and those kabsa spices for color and flavor. The first batch I did, the roll was a little loose when slicing because I skipped extra fridge time, so now I always chill it at least an hour, sometimes overnight if I’m planning ahead. It’s straightforward once you get the rolling right on the plastic wrap; no need for fancy equipment. My family likes it sliced thick with the rice on the side—goes well with yogurt or a salad. Total hands-on isn’t bad, but give yourself time for the poaching and cooling.
Ingredients
- 2.2 pounds finely ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- Salt and black pepper to taste
- 2 colored bell peppers, very finely chopped, divided
- ¼ cup shelled peas, blanched 5 minutes in boiling water
- 1 carrot, very finely chopped (optional)
- Oil and butter for frying
- Plastic wrap and aluminum foil
Yellow Basmati Rice
- 2 cups basmati rice
- 1 onion, finely chopped
- 1 tablespoon kabsa spice blend
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- Salt and black pepper to taste
Instructions
- In a bowl, combine the ground beef with flour, garlic powder, onion powder, paprika, cinnamon, baking powder, salt, and pepper. Leave out the veggies for now.
- Split the mixture into two halves. Oil a sheet of plastic wrap and spread out the first half into a thin rectangle.
- Mix some of the chopped bell peppers into the second half, then spread that evenly over the first layer.
- Pile the rest of the bell peppers, peas, and optional carrot down the center.
- Roll it up tightly from the sides using the plastic, like a burrito. Wrap the whole thing in foil.
- Lower into a pot of simmering water. Cook 30 minutes on one side, flip carefully, then another 40 minutes on low heat.
- Lift out, let cool a bit, then fridge for at least 1 hour to firm up.
- Heat oil and butter in a skillet. Brown the roll all over, about 5-7 minutes. Slice into rounds.
- For rice: Rinse and soak rice 30 minutes. Fry onion in a pot until soft, add spices, then rice. Cover with 3.5 cups water, boil, simmer covered 15-20 minutes until done.
- Serve slices with the yellow rice.
Why You’ll Love This Recipe
- Takes maybe 30 minutes active time since poaching does most of the work.
- Meat stays juicy from the poach-fry combo, not dry like plain grilling.
- Fits family lunches—makes 4 solid portions, leftovers slice cold for sandwiches.
Chef’s Tips for Perfection
- Chill the roll longer if it feels soft; mine held better after 2 hours once.
- Oil the plastic wrap well or the roll sticks when lifting. Keep poach water just simmering to avoid breaking.
- Swap peas for green beans if that’s what you have; doesn’t change much.
Storage and Reheating
Keep leftovers in the fridge up to 3 days in a covered container. Reheat slices in a hot skillet with a bit of butter, or microwave covered but they crisp better fried. Rice stores same way, reheats with a splash of water.
Nutritional Notes
Around 720 calories per serving, mostly from beef and rice. High in protein, some veggies add fiber. Figures are rough—depends on exact cuts and oil used.
