Serves 6 to 8


  • 2 Tbsp. flavorless oil
  • 1 large onion, finely chopped
  • Kosher salt
  • 1 pound ground beef (85 percent lean)
  • 1 tsp. Aleppo pepper
  • 2 tsp. ground cinnamon
  • 2 1/2 tsp. ground cumin
  • 1/4 tsp. ground allspice
  • Black pepper
  • Hummus (homemade or store-bought)
  • Tahini Sauce (see separate recipe)
  • 1/4 cup toasted pine nuts
  • 1/4 cup pomegranate seeds
  • Zhoug (see separate recipe)
  • Chopped, fresh flat-leaf parsley, for garnish
  • Pita chips, for serving

    In a large skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the beef and sprinkle it with the Aleppo pepper, cinnamon, cumin, allspice, 3/4 teaspoon salt and a few turns of black pepper. Cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink. Taste and adjust seasonings, as desired.

    Spread the hummus in a serving bowl and top it with the beef. Drizzle on the tahini sauce and sprinkle with the pine nuts, pomegranate seeds and zhoug. Sprinkle with parsley. Serve with pita chips.

    Molly On The Range

    From Molly on the Range (Rodale) by Molly Yeh.

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