Here’s the latest recipe that I made featuring tomatoes. If I don’t take full advantage of their deliciousness during the height of tomato season, I’m sure I would miss them even more than I do during the winter.
It’s a bit different to my taste buds to have cinnamon mixed in with the ground beef as this recipe does, but it’s pretty good! Plus, I just read an article about adding cinnamon to tomatoes to help bring out their sweetness.
I will try not to get depressed about the last line of the article in which the author let me know that adding cinnamon will “help you (make) the transition from bright summer flavours to mellow fall ones”. I am not ready to let summer go yet, thanks.
First thing to do: assemble the spices.
Add the spices to the fry pan with the ground beef.
While the meat is cooking, chop the tomatoes, then squeeze the lemon juice onto them.
Make some hummus or buy some (not as nice, but easier) and spread a quantity onto a platter. (Instead of bowl, this will be part of a spread of appetizers.)
Leave a space in the middle to fill with beef and tomatoes.
Fill the space with the ground beef.
Spoon the tomatoes on top. Drizzle with olive oil and sprinkle with Aleppo pepper. I also threw some toasted pine nuts into the mix.
Serve this with some pita bread. Or a spoon.
Hummus Dinner Bowls with Spiced Ground Beef and Tomatoes
Hummus is a great base for a weeknight dinner. Top each serving off with crispy spiced beef and a fresh tomato salad and dig in, with pita or without.
Yield: 4 servings
Active Time: 20 minutes
Total Time: 20 minutes
1 Tbsp. vegetable oil
1 lb. ground beef
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
2 tsp. kosher salt, divided
1 pint cherry tomatoes or 2 medium heirloom or beefsteak tomatoes, cut into 1″ pieces
1 cup parsley leaves with tender stems, coarsely chopped
1 Tbsp. fresh lemon juice
1 batch Easy Canned Chickpea Hummus
Extra-virgin olive oil, lemon wedges, Aleppo-style pepper, hot sauce, pickles, and pita (for serving; optional)
Heat oil in a large heavy, preferably cast-iron, skillet over high. Pat beef dry with paper towels, then press into an even layer in skillet with a spatula. Season with coriander, pepper, cinnamon, and 1 tsp. salt and cook, undisturbed, until a brown crust begins to form underneath, about 6 minutes. Turn, break beef into pieces, and continue to cook, stirring, until just cooked through, about 1 minute.
Meanwhile, toss tomatoes, parsley, lemon juice, and remaining 1 tsp. salt in a medium bowl.
Divide hummus among shallow bowls. Using the back of a spoon, smooth into an even layer, then create a wide divot in the center. Spoon spiced beef and tomato mixture over, then drizzle with oil and sprinkle with Aleppo-style pepper, if using. Serve with lemon wedges, hot sauce, pickles, and pita alongside, if using.