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spiced gorund beef with parsley and pine nuts

Everyday Hashweh

Sarah
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Middle Eastern

Ingredients
  

  • 500 g ground beef or ground lamb 1 lb
  • 1 large onion finely diced
  • 1 tsp ghee
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp stock powder*
  • 2 tbsp pomegranate molasses*
  • 6 garlic cloves crushed and mashed
  • salt & pepper to taste
  • 1/4 cup of water if needed
  • 2 tbsp fried pine nuts
  • 2 tbsp 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 tbsp 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 1/2 teaspoons of 7-spice instead.
  • Pomegranate molasses: Add a bit at a time and taste. With some brands, I've used 1 tbsp and others up to 4 tbsp 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 1/2 and crumble it up in the meat mixture.
Keyword Hashwah, mediterranean ground beef recipes, middle eastern ground beef recipes, Spiced beef, Stuffing