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One of my favorite appetizers for Shabbos or Yom Tov is hummus topped with spiced ground beef. This is my Pesach spin, using roasted zucchini as a base, prepared like classic baba ghanoush.
3 zucchini
grapeseed oil, for brushing
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
juice of 1/2 lemon
salt, to taste
pepper, to taste
2 tablespoons Gefen Olive Oil
1 small onion, diced small
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 teaspoon cumin
1/2 teaspoon Gefen Allspice
1/4 teaspoon Gefen Cinnamon
1 pound (450 grams) ground beef
kosher salt, to taste
pepper, to taste
1/4 cup toasted pistachios, chopped
handful of fresh parsley, chopped
Preheat oven to broil. Lightly brush a baking sheet with oil.
Cut the zucchini in half lengthwise and place on the baking sheet, cut side down. Brush with oil and season with salt and pepper. Broil on high for 25 minutes.
Turn the zucchini over. Scrape out the seeds and discard. Scrape the remaining flesh out of the zucchini and transfer to a bowl. Mash the roasted zucchini flesh. Add garlic and lemon juice. Season with salt and pepper to taste.
Heat olive oil in a skillet and add the onions. Sauté until translucent.
Add the garlic, cumin, allspice, and cinnamon and stir until fragrant.
Add beef, salt, and pepper and cook until crumbly and no longer pink.
Spread the zucchighanoush out in a shallow round bowl.
Top with meat and sprinkle with pistachios and parsley.
Photography: Moishe Wulliger Styling: Renee Muller
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