BEEF PATTIES WITH PINE NUTS
6 SERVINGS
This is one of my favorite dishes from the region of Aley, probably because I used to spend my summers there as a child. It contains a lot of pine nuts, but also mountain tomatoes, which are very common in this region.
5 TABLESPOONS BUTTER
3 CUPS (400 G) PINE NUTS
1 POUND (450 G) GROUND LAMB OR GROUND BEEF
3⅘CUPS (115 G) CHOPPED FLAT- LEAF PARSLEY
2 YELLOW ONIONS, FINELY CHOPPED SALT AND PEPPER 4 CUPS (600 G) SLICED ONION
3 CUPS (500 G) FREEKEH (ROASTED GREEN WHEAT, CAN BE REPLACED WITH WHEAT BERRIES), OR 6 POTATOES
CUMIN AND CARDAMOM SALT ABOUT 1½ CUPS (400 G) CRUSHED TOMATOES (OR 4 LARGE, FRESH AND PEELED TOMATOES)
1 TABLESPOON TOMATO PUREE
ABOUT 2 CUPS (473 ML) WATER
1.Heat the butter in a skillet, and saute the pine nuts until they get a little bit of color. Drain and set aside.
2.Mix ground beef, parsley, and onions with salt and pepper. Chop or mix everything one more time and mix again. Shape into small patties and fill them with pine nuts. Saute in the butter and set aside.
3.Heat up half of the used butter and pour it over the onions in a saucepan along with the freekeh, or peeled and sliced potatoes, cumin, cardamom, and salt.
4.Add the tomatoes.
5.Dilute the tomato paste with water and pour it into the skillet.
6.Bring to a boil and add the beef patties. Cook until the freekeh or potatoes are soft. If necessary, add more diluted tomatopaste.
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