Everyday Hashweh
This is authentic everyday hashweh, speedy, easy and ridiculously tasty. Unlike most recipes, this is a base to create countless impromptu recipes. And I especially love that this is a fabulously exotic way to serve up humble ground (minced) beef!
Ingredients
- 500 g ground beef or ground lamb 1 lb
- 1 large onion finely diced
- 1 teaspoon ghee
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon stock powder*
- 2 tablespoon pomegranate molasses*
- 6 garlic cloves crushed and mashed
- salt & pepper to taste
- ¼ cup of water if needed
- 2 tablespoon fried pine nuts
- 2 tablespoon finely chopped parsley
Instructions
- Saute: Heat a meduim-sized frying pan on meduim-high heat. Add ghee and onions. Saute the onions until golden in colour.
- Break up the meat: Add the meat to the onions. As the meat is searing, break it up into smaller pieces. You don't want big chunks for this recipe.
- Season and taste: Add the spices, garlic, and stock powder. Saute for 5 minutes to cook the spices. Add 1 tablespoon of pomegranate molasses to your meat mixture at a time. Give it a good stir. Now, taste your meat mixture and adjust the seasoning as needed, if it's needed. You may need to add a little bit of water to the meat mixture, if it's too dry. It should look a bit shiny and moist.
- Fry the nuts: Heat a small frying on medium heat. Add ghee and pine nuts, saute until golden. Be careful, they burn really quickly. Transfer the nuts to a paper towel on a plate to reduce oil.
- Finishing touch: Remove the meat mixture from the heat. Stir in the parsley and nuts to the mixture (if using).
Notes
- To simplify the spice blend you can swap all the spices for 2 ½ teaspoons of 7-spice instead.
- Pomegranate molasses: Add a bit at a time and taste. With some brands, I've used 1 tablespoon and others up to 4 tablespoon for this recipe. Each supplier's pomegranate molasses tastes a bit different. So add a little at a time and taste before adding more.
- Stock powder: I prefer to use an MSG-free stock powder, but any stock powder or cube will work in this recipe. If using a cube, only use ½ and crumble it up in the meat mixture.