Spiced Ground Beef and Pine Nut Siniyah
Savory ground beef spiced with cumin and cinnamon, topped with golden toasted pine nuts.
Recipe Author
Riff Kitchen@riffkitchen
Middle EasternDinnerHigh Protein
Spiced Ground Beef and Pine Nut Siniyah
Savory ground beef spiced with cumin and cinnamon, topped with golden toasted pine nuts.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 20 cook
- 30 min
- servings
- 4
- effort
- Easy
Chef's note
This fast skillet dish delivers authentic Levantine flavors using simple pantry spices and fresh herbs.
Method
7 steps · tap one to tick it off
Tips
Watch the pine nuts closely. They go from golden to burnt quickly. Tip them out of the pan the moment they color; they keep browning from their own heat.
Spoon off excess fat first. If the beef leaves a pool of fat, spoon most of it off before the tomato paste, so the paste fries rather than floats.
Fry the tomato paste until it darkens. Direct heat turns it from raw and sharp to sweet and rich. Push the meat aside so the paste touches the pan.
Swaps
No fresh parsley? Fresh mint or cilantro, or a mix.
No ground cinnamon? A pinch of allspice, which is also common in Levantine spiced beef.
No tomato paste? A few spoons of crushed tomatoes, cooked down a few minutes longer.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the pine nuts separate so they stay crisp.
Freezer: 2 to 3 months for best quality. Freeze the beef without the parsley and pine nuts, and add them fresh.
Reheat: In a skillet with a splash of water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
This fast skillet dish delivers authentic Levantine flavors using simple pantry spices and fresh herbs.
Instructions
Follow the steps to perfection.
Tips
Watch the pine nuts closely. They go from golden to burnt quickly. Tip them out of the pan the moment they color; they keep browning from their own heat.
Spoon off excess fat first. If the beef leaves a pool of fat, spoon most of it off before the tomato paste, so the paste fries rather than floats.
Fry the tomato paste until it darkens. Direct heat turns it from raw and sharp to sweet and rich. Push the meat aside so the paste touches the pan.
Swaps
No fresh parsley? Fresh mint or cilantro, or a mix.
No ground cinnamon? A pinch of allspice, which is also common in Levantine spiced beef.
No tomato paste? A few spoons of crushed tomatoes, cooked down a few minutes longer.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the pine nuts separate so they stay crisp.
Freezer: 2 to 3 months for best quality. Freeze the beef without the parsley and pine nuts, and add them fresh.
Reheat: In a skillet with a splash of water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix