Terra Massoud
A delicious and versatile Middle Eastern dish made with ground meat and a blend of spices, perfect as an appetizer or main course.
Ingredients
Main Ingredients
- 2 cups ground meat (beef, lamb, or a mix) Use about 80/20 fat content for the best flavor.
- 1 medium onion Dice super fine.
- 2 cloves garlic Minced.
- 1 tablespoon pomegranate molasses For tanginess.
- 1 tablespoon olive oil For cooking.
- 1 cup fresh parsley or mint Chopped.
- 1 tablespoon salt
- 1 tablespoon pepper
Spice Blend
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
Instructions
Preparation
- Dice the onion and mince the garlic.
- Mix the spices (cumin, paprika, cinnamon, salt, and pepper) in a small bowl.
- Chop the fresh parsley or mint.
- Prepare the pomegranate molasses.
Cooking Method
- Heat olive oil in a skillet over medium heat.
- Add the onions and cook until soft, about 3 minutes.
- Stir in the garlic and cook for another 30 seconds.
- Add the ground meat and break it apart as it browns.
- Once the meat is no longer pink, add the spice mixture and stir well.
- Pour in the pomegranate molasses and water, letting it simmer for 5-7 minutes until most liquid has evaporated but it's still juicy.
- Sprinkle fresh herbs right before serving.
Notes
Serve in warm pita bread with yogurt, over rice or couscous, or as part of a mezze platter. Leftovers last up to 3 days in the fridge and can be frozen for 2 months.