Ground Beef & Onions with a Lebanese Touch

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   This is a throw-it-all-in-one-pan recipe from my mother-in-law.

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   When she had the money, it would be made with a pound of chopped lamb meat.

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   Break up the ground beef in a saute/fry pan.

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   Add the onions, cut in large chunks.

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   Add salt and pepper, allspice and cumin.

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   Stir around till ground beef is cookedyou dont want the onions to become too soft, but its ok if the chunks start to separate.

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   Now make a well in the middle and add the butter and the pignoli nuts.

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   Let them brown a little bit in the butter, then mix it all together.

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   You might find you want to add a little more cumin and/or allspice; take a taste and see.

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    Serving suggestion:

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    I serve this with rice pilaf, which in my case is a handful of orzo browned in butter for a few minutes.

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    Add a cupful of Uncle Bens white rice, washed first, and stir around in the butter.

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    Add a tablespoon of salt and enough water to cover the rice by about an inch; cook over medium heat, covered, till water is gone.

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    And you have to have Syrian/pita bread to scoop up the ground beef mixture.

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    A can of peas mixed in the rice before serving is nice, too.

* Per serving · 4 servings · Values may vary.

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