Ingredients: |
Ingredients: 1 tablespoon clarified butter (also known as ghee)
1 medium onion (minced)
20 ounces ground sirloin (lamb works well too)
2 tablespoons All Purpose Lebanese Spice Blend: 1 tablespoon cinnamon
1 teaspoon salt, 1 teaspoon nutmeg ½ teaspoon pepper, ¼ teaspoon allspice
Optional: 1 t sumac and lemon juice (to taste- see note in directions below)
¼ cup pine nuts (toasted)
fresh minced parsley (garnish)
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Directions: |
Directions: In a deep pan, melt butter over medium high heat then add the minced onion. Sautee until translucent, 4-5 minutes.
Add ground sirloin and spices. Cook 8-10 minutes or until meat is browned, stirring occasionally with a wooden spoon to break up meat. Check for seasoning and add salt and pepper to taste. Amy's note: I also add in about a teaspoon or more sumac and also lemon juice to taste (I like my huswee to be slightly sour!) Stir in toasted pine nuts and set aside.
Toasting the Pine Nuts:
Preheat oven to 350 degrees. On a small cookie sheet place raw pine nuts and cook for 5-7 minutes or until they are at a light brown in color. Keep a careful eye on them as they can burn quickly. |
Personal
Notes: |
Personal
Notes: Serve with Lebanese rice pilaf, alongside salad and fresh pita, over hummus, in baked eggplant or inside Lebanese meat pies
Our favorite way to eat it is to first spread a large plate or platter with a think layer of hummus. Then the huswee is put over the hummus and topped with a sprinkle of pine nuts, minced parsley and a sprinkle of Sumac. Then, pieces of warm fresh pita are spread around the table and people can tear of pieces of pita to scoop up the hummus and hushwee. It's a delicious, communal way to eat (though if you prefer people could scoop from the platter onto individual plates if that was preferable! :) )
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This recipe for Lebanese Huswee is from