Ingredients

  • 1 lb. ground beef

  • 1 tsp. salt

  • ¼ cup extra virgin olive oil

  • 1 bunch cilantro, roughly chopped

  • 4-6 rounds of toasted naan or pita bread

  • 1 ½  Tbsp. Berbere Spice Blend

  • Toasted pinenuts (see below)

  • Plumped currants (see below)

For the Toasted pinenuts:

  • 1½ cups pinenuts

  • 1 egg white

  • ½ tsp. salt

  • non stick pan spray

For the plumped Currants:

  • 1 cup white wine

  • 1 cup dried currants

*Click on the spice(s) for more suggested uses

Directions:

  • In a large bowl, massage salt, olive oil and Berbere spice blend together and let rest in the refrigerator for at least one hour, or better yet overnight

  • Brown beef in a heavy bottom skillet over medium-high heat; stir and break up beef as it cooks 

  • When beef is cooked through, add ¼ cup of toasted pine nuts and ¼ cup of plumped currants (or more to taste), toss to combine

  • Serve the Berbere spiced beef either over a swirl of hummus with toasted bread wedges on the side, or spread the hummus directly on the bread rounds and then spoon the Berbere spiced beef evenly over it

  • Top with roughly chopped cilantro to taste

    Yield: 4-6 Servings