Spiced Beef and Rice Hashweh with Raisins and Nuts
Snap Pea Salad with Feta and Lemon Ingredients: Rice Ground beef Spring onion Raisins and almonds Parsley
Spice blend
Snap peas
Cucumber
Feta
1/2 Lemon
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients:
• Transfer rice to a bowl and cover with cold water to soak.
• De-string snap peas. Thinly slice.
• Remove and discard stems from parsley. Roughly chop leaves.
• Thinly slice the cucumber (leave skin on).
• Cut the 1/2 lemon into 2 wedges and de-seed.
• 2) Start the hashweh:
• Heat 2 teaspoons olive oil in a medium pot over medium-high until hot.
• Add sliced onion and ground beef and cook, stirring occasionally, until onion is slightly softened and beef is browned in spots (it won’t be cooked through at this point), 2 to 3 minutes. Season with salt and 1/2 of the spice blend and stir to combine.
• Drain rice and add it to the pot on top of the beef. Season with salt and the remaining spice blend. Add 2 cups warm water and a drizzle of olive oil to cover the rice. Increase heat to high and bring liquid to the boil. Boil for 5 minutes, then reduce the heat to medium-low. Add raisins, cover the pot, and cook until the rice is tender and the liquid has been absorbed, 10 to 15 minutes. (If pan becomes dry before rice is tender, add more water, 1/2 cup at a time.)
3) Make salad:
• While hashweh cooks, combine sliced snap peas and sliced cucumber in a bowl and season with salt, pepper, olive oil, and the juice of the 2 lemon wedges. Crumble feta into bowl and toss to combine.
4) Finish hashweh and plate your dish:
• When water is completely absorbed and rice is tender, place a large plate on top of pot and carefully invert hashweh onto plate (an unnecessary flourish, but fun when it works). Sprinkle raisins, almonds, and chopped parsley over the top. Divide between 2 dishes, and serve snap pea salad alongside. Enjoy!