Ground Lamb, Onions and Pine Nuts (Hashweh)
Today I’m sharing Ground Lamb, Onions or Pine Nuts, or Hashweh.
When it comes to Syrian cooking, the secret nobody tells you is that if you have a few key components in your fridge, you’re already most of the way to a delicious meal. Ground meat, lightly caramelized onions and pine nuts are repurposed in so many different dishes that it’s almost always a good idea to have them on hand.
Serve them on a bed of cooked frozen spinach for a nutritious meal served with rice. Combine them with pomegranate molasses and tahini and stuff them in pockets of dough to make “sfeeha” or meat pies. Fill deep-fried baby eggplant, which is then cooked in tomato sauce for mnazelet betinjan. The same can be said deep-fried courgettes, which are then cooked in yogurt for sheikh al mehshi. The possibilities are honestly endless.
You start by breaking up some ground lamb or beef (personal preference) in a dry skillet over high heat until well browned. After transferring the meat to a bowl and seasoning with salt, pepper and 7 spices, chopped onions are added to the same pan with a couple glugs of olive oil until lightly caramelized. I like to toast my pine nuts in the oven, but they can also be fried in a small fry pan with butter or ghee.
Prepare this on Sunday and you’ll have all your weeknight dinner answers solved. Keep the components in separate containers so you can mix and match in different dishes. Find the recipe below, and then use the list for all the ways to use Ground Lamb, Onions and Pine Nuts.
Use meat, onions & pine nuts on frozen, sautéed artichoke hearts, and cook covered with a bit of chicken broth at the bottom of the pan
Use meat and pine nuts to make Kibbeh Bisaniyeh
Use meat, onions and & pine nuts with the same kibbeh shell recipe. Instead of baking the kibbeh in a pan, make hollow balls with the shell, stuff with the components, close the shell and deep fry.
Use meat and onions in dumplings called shish barak, cook in yogurt sauce.
Use meat, onions and pine nuts on a bed of cooked frozen spinach. Serve with rice and yogurt.
Combine meat, onions and pine nuts with a couple tablespoons
Combine meat and pine nuts with rice and caramelized kohlrabi for Shilbato.
Stuff fried eggplant with meat, onions and pine nuts and top with yogurt sauce for Sheikh Mshatah.
Stuff fried baby eggplants with meat, onions and pine nuts and layer tomato sauce, yogurt and crispy pita bread for Fattet Makdous.
Combine meat and onions with tomato sauce and place on top of smoked eggplant dip and then top with pine nuts for Batersh.
Have anymore ideas? I’d love to hear them! Put them in the comments below and let others know. Also tag me on Instagram at @omayah.atassi and #omayahcooks. I love to see your creations!
Ground Lamb, Onions and Pine Nuts
Ingredients
- 500 g or 1 lb ground beef or lamb
- 1 large onion, chopped
- 1/3 c pine nuts
- 2 Tbsp olive oil
- 2 tsp 7 spices
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350 F/175 C. In a 12-inch skillet over high heat, cook the ground beef, breaking up constantly, until browned completely and moisture has evaporated, about 5-7 minutes. Add 7 spices, 2 tsp salt, black pepper and set aside. In the same pan over medium heat, add onion and olive oil. Cook, stirring occoasionally, until light golden, about 10-15 minutes. Set aside in a separate bowl.
- Line a baking sheet with foil. Add pine nuts and place in the oven. Toast for 7-10 minutes, shaking the pan at 5 minutes and checking on the nuts every 2 minutes after until golden. Set aside. Alternatively, fry in a small pan with about 1 Tbsp of butter or ghee, stirring constantly.
- Ground meat and onions can be stored in air-tight containers in the fridge up to 4-5 days. Store pine nuts in a zip-top bag in the fridge longer.