a Lebanese classic of spiced cooked beef topped with pine nuts on a bed of hummus.
1 teaspoon olive oil
250g beef, either mince or rump/fillet, cut into small 1-2cm cubes or strips
1 teaspoon sumac
½ teaspoon ground cinnamon
pinch of nutmeg
salt and pepper to taste
1.5 tablespoon pomegranate molasses
250g hummus, to serve
1 tablespoon toasted pine nuts, to serve
pomegranate seeds, to serve
fresh parsley, to serve
warm pita bread, to serve
1. Place a non-stick skillet onto high heat till it gets very hot, about 1-2 min. Add the beef and cook until nicely browned all over, which only takes about 3-4 minutes on high heat.
2. Add the sumac, cinnamon, nutmeg and season with salt and pepper, and stir for 30 seconds. Add the pomegranate molasses and turn off the heat. Stir to coat the beef in the molasses.
3. Spread the hummus onto a large bowl, creating a smooth hollow in the centre with the back of your spoon. Pile the beef onto the hummus, top with the pine nuts, some pomegranate seeds and a scattering of parsley.
4. Serve immediately with plenty of pita bread.
Image and recipe courtesy of Noha Serageldin of Matters of the Belly for BeefandLamb.com.au.