Keema

1. 1

   Fry the onions in the oil over low heat until golden.

2. 2

   Add the ground veal and fry, crushing the meat with a fork and turning it over, until it changes color.

3. 3

   Add the pine nuts.

4. 4

   Season to taste with salt (about 1 teaspoon) and pepper, and add a little water to moisten.

5. 5

   Simmer gently until the meat is well cooked and soft and the liquid is reduced.

6. 6

   Some people prefer to fry the pine nuts lightly on their own and add them just before serving.

7. 7

   Sprinkle with lemon juice and serve in a separate bowl with the kibbeh nayyeh.

* Per serving · 4 servings · Values may vary.

No additional tips available.