Beefing Up the Levant
Middle Eastern Ground Beef and Onion Hash with Sumac and Crispy Pita
30 minutes
Serves 4
DinnerMiddle Eastern
Herb's take
This skillet hash takes its cue from Levantine street food, spotlighting sumac's tang and that signature aromatic beef-onion duet. You'll learn to toast pita for crunch, bloom spices for max flavor, and unlock the secret to a perfect beef crumble. (Note: Upped the onion to balance out the beef, trust me, your tastebuds will thank you.)
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Tear the pita bread into bite-size pieces and toss with 1 tablespoon olive oil. Spread on a baking sheet and toast for 8-10 minutes until golden and crisp, stirring halfway.
- 02While the pita toasts, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook, stirring, until softened and translucent, about 5-7 minutes.
- 03Add the minced garlic and cook for 1 minute, stirring constantly.
- 04Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and just cooked through, about 6-8 minutes.
- 05Sprinkle in sumac, smoked paprika, cumin, and coriander. Stir well to coat the beef and onions.
- 06Season with salt and pepper to taste. Continue cooking for 2 more minutes so the spices mellow and meld.
- 07Drizzle in lemon juice and toss in half the chopped parsley. Stir to combine and remove from heat.
- 08Transfer the hash to a platter or serve straight from the skillet. Scatter the toasted pita crumbles over top. Finish with remaining parsley.
- 09Serve hot, offering extra sumac at the table for the adventurous.
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