Description
Courtesy of Adeena Sussman’s Sabada Cookbook
Ingredients
2 tablespoons extra-virgin olive oil
1 lb. 80/20 ground beef
1 medium onion, finely chopped
3 garlic cloves, chopped
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground sumac
⅓ cup beef or chicken broth
2 tablespoons pure tamarind paste, plus mpre to taste
2 tablespoons tomato paste
1 tablespoon freshly squeezed lemon juice
1 medium tomato, diced or 1 cip canned diced tomatoes in juice
½ cup chopped flat-leaf parsley, plus more for garnish
1 ½ cups hummus
¼ cup lightly toasted pine nuts, for serving
Instructions
In a large skillet, heat the olive oil over medium high heat. Add the ground beef and cook, stirring until the meat has cooked through and has released its liquid, 5 to 6 minutes, Transfer the meat to a bowl, leaving 2 to 3 tablespoons of liquid in the skillet. Add the onion, reduce heat to medium, and cook until lightly golden and slightly softened, 8 to 9 minutes. Add the garlic and cook for 1 minute more. Return meat to pan and sti in salt, cayenne, cumin, sumac and cook stirring for 1 minute.
In a small bowl, whisk together the broth, tamarind paste, tomato paste, and lemon juice. Pour over the meat, add tomatoes, and stir to combine. Reduce heat to medium-low and simmer until the meat has absorbed most of the liquid, 6 to 7 minutes. Stir in parsley.
Mound the hummus into a large bowl and top with meat mixture. Garnish with pine nuts and parsley.
Notes
We substituted Marcona almonds for pine nuts. Both are delicious!
