Palestinian Meat Stuffing is a traditional Palestinian recipe for a classic dish of lightly-spiced minced meat that's fried with onion and garlic to cook. The full recipe is presented here and I hope you enjoy this classic Palestinian version of: Palestinian Meat Stuffing.
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Ingredients
1Kg minced lamb or beef
1 tbsp Balsamic Vinegar
2 tsp Meat and Poultry Spice blend
3 garlic cloves, crushed
1 large onion, finely chopped
2 tbsp Extra-Virgin Olive Oil
Salt flakes and freshly-ground black pepper to taste
3 tbsp chopped flat-leaf parsley (optional)
4 tbsp pine nuts, toasted
Method:
Toast the pine nuts in a dry non-stick frying pan until lightly coloured (do not allow them to burn). Turn out onto a plate and set aside until ready to use.
Place the meat in a fine-meshed sieve, then sprinkle over the balsamic vinegar. Allow the mixture to stand over a bowl for 5 minutes. Turn into a bowl, season with the spices and rub everything together to combine.
Set a medium-sized saucepan over medium heat. Add the olive oil and when hot use to fry the chopped onion and crushed garlic. Gently fry for about 5 minutes, to soften without browning. Add the minced meat, and stir to combine. Season with salt and black pepper and stir everything together to mix. Continue cooking. stirring occasionally until all the liquids run out and the meat is browned.
Take the pan off the heat then stir in the toasted pine nuts and chopped parsley. Set aside to cool slightly — the stuffing is now ready to use.
If desired you can cool the mixture and chill in the refrigerator or freeze.
I like to turn the mixture into a roasting tin then heat in an oven pre-heated to 180°C before serving.
