Lebanese Tomato Stew Soup -- Bandora Yakhni Recipe
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- Type
- Meat
- Level
- Easy
- Prep Time
- 15 Minutes
- Total Time
- 1 Hour
- Yield
- 6 Servings
Tools You Will Need:
large skillet
garlic press
cup measure
tsp. measure
garlic press
cup measure
tsp. measure
Ingredients:
4-lbs. tomatoes, peeled and diced
1 pound lean ground beef
3 onions, minced
5 garlic cloves, pressed
1 tsp. tomato paste
¼ C olive oil
¼ tsp. allspice, ground
¼ tsp. cinnamon, ground
½ C pine nuts
1/8 tsp. turmeric
salt and pepper to taste
1 pound lean ground beef
3 onions, minced
5 garlic cloves, pressed
1 tsp. tomato paste
¼ C olive oil
¼ tsp. allspice, ground
¼ tsp. cinnamon, ground
½ C pine nuts
1/8 tsp. turmeric
salt and pepper to taste
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1. Heat olive oil in pan.
2. Add pine nuts to toast, stirring constantly until they turn a golden brown, about 30 to 45 seconds.
3. Transfer pine nuts to a plate covered with paper towels to drain off excess oil.
4. Saute onions and garlic until onions are translucent.
5. On medium heat saute beef until all the pink is gone.
6. Add allspice, cinnamon, salt, and pepper.
7. Continue to stir and cook beef until it is crumbly.
8. Add tomatoes and tomato paste and cover.
9. Cook for 15 minutes on medium heat.
10. Reduce heat to medium-low, with cover tilted until sauce becomes thick.
11. Serve hot and garnish with pine nuts.
2. Add pine nuts to toast, stirring constantly until they turn a golden brown, about 30 to 45 seconds.
3. Transfer pine nuts to a plate covered with paper towels to drain off excess oil.
4. Saute onions and garlic until onions are translucent.
5. On medium heat saute beef until all the pink is gone.
6. Add allspice, cinnamon, salt, and pepper.
7. Continue to stir and cook beef until it is crumbly.
8. Add tomatoes and tomato paste and cover.
9. Cook for 15 minutes on medium heat.
10. Reduce heat to medium-low, with cover tilted until sauce becomes thick.
11. Serve hot and garnish with pine nuts.
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