Lebanese Hushwee with Tahini
Servings: 4 servings
- 1/2 cup tahini
- 2 tbsp butter
- 1 tablespoon olive oil + more for garnish
- 1 pound ground beef
- 1 small onion chopped finely
- 2 garlic cloves chopped finely
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon paprika + more for garnish
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup toasted pine nuts
- Parsley or mint for garnish
Spread tahini on serving dish and set aside.
In a medium sized skillet over medium heat, add butter and olive oil and ground beef. Cook meat until almost fully cooked, about 5-7 minutes.
Add chopped onion and continue cooking for another 2-3 minutes so the onions start to soften. If there is any residual fat, drain that and discard.
Add chopped garlic and spices and mix everything together. Add the pine nuts and continue cooking for another 1-2 minutes so the flavors blend. Taste for seasoning and adjust.
Once done, spoon hushwee over creamy tahini and garnish with fresh chopped herbs and an extra drizzle of olive oil and paprika, if you wish.
You can substitute the butter for ghee or vegan butter or olive oil if needing a dairy free alteration.
Recipe slightly adapted from The Ultimate Syrian Sunday Dinner
Calories: 677kcal | Carbohydrates: 13g | Protein: 28g | Fat: 59g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 429mg | Potassium: 604mg | Fiber: 3g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 5mg