This recipe turns something as basic as ground beef and turns it into a meal (just add salad and flatbread). But let's talk cinnamon for a moment. We have two options here, Ceylon, which is commonly known as Mexican cinnamon (canela) and Cassia, which is what we commonly just call "cinnamon" here in the U.S. Ceylon is the bark of a tree found and harvested in Sri Lanka, while Cassia is found in China. As I've experienced these flavors more, my preference leans towards the Ceylon for most things. It is rather floral and milder than the Cassia. So use either in this recipe, Ceylon if you want a milder flavor to round out your beef, or Cassia if you want a sharper kick.
1 lb of ground beef
1/2 of large onion, diced
2-3 Tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground coriander (toast whole seeds and grind)
1/4 tsp cardamom
1/4 tsp Ceylon cinnamon. If you don’t have access to Ceylon, use 1/8 tsp Cassia cinnamon
pinch of cayenne
pinch of allspice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
sesame seeds (optional)
parsley (optional)
Heat olive oil in skillet (cast iron, preferably). Drop in diced onions and cook for a 2-3 minutes until onions are translucent. Add minced garlic and all of the spices, including the salt and pepper. Sauté for about a minute to let those spices release their wonderful aromas. Then add the beef, stirring and breaking it up as you go. Let the beef cook for about 10 minutes, until it is cooked through. Give it a little taste test and add any extra seasoning that you think it needs.
Top with sesame seeds and parsley if you wish. This dish is best paired with hummus and/or yogurt sauce and flatbread.
No comment yet, add your voice below!