Adapted from Leah Keonig’s – Modern Jewish cooking

A classic hummus topping in Israel, this delicious ground beef mince with pine nuts (aka hummus im basaar) is a family favourite in our home, and I tend to serve it almost every Shabbat. It may seem like a lot, but no matter how much I make, I never have any leftovers. I would say it serves 8 people as part of a main dish spread. I alternate serving this with homemade hummus, store-bought, or the hybrid version made with canned chickpeas.

INGREDIENTS:

• 1 kilo ground beef
• 8 cloves garlic, minced
• 4 teaspoons paprika
• 4 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons cinnamon
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 cloves garlic, peeled and minced
• 60ml (¼ cup) olive oil
• 4 onions, finely chopped
• 160g (1 cup) pine nuts (optional)
• 1 recipe homemade hummus (or 2 small containers store-bought hummus) to serve

METHOD:

1. Combine the beef, spices and garlic. In a very large bowl, mix the ground beef with all the spices and garlic. Use your hands to mix thoroughly. Let sit for 15 minutes.
2. Cook the onions. While the meat rests, heat the olive oil in a large sauté pan with high sides (or a large saucepan) over medium heat. Add the onions and sauté until very soft and just starting to turn golden, about 10–15 minutes.
3. Add pine nuts (if using). Add the pine nuts and continue to cook for 5 more minutes, until the pine nuts start to toast and the onions begin to caramelise.
4. Cook the meat. Add the spiced beef mixture to the pan. Fry, breaking up the meat into small pieces with a wooden spoon, until fully cooked through.
5. Serve. Spread the hummus onto a serving dish, using the back of a spoon to create a wide, shallow well. Fill the well with the meat mixture. Sprinkle with za’atar and drizzle with additional olive oil if desired. Serve immediately.

MAKE AHEAD:

The meat mixture can be made up to three days in advance and stored in the fridge in an airtight container. It also freezes well for up to a month. Reheat thoroughly before serving. The meat mix can be made up to three days before serving, or frozen for up to a month. Store in an airtight container, in the fridge or freezer. Re-heat before serving.