Levantine Pumpkin Seed and Beef Hashweh Bites with Mint and Pomegranate
A 20-minute Levantine breakfast skillet of spiced lean ground beef and toasted pumpkin seeds with mint, parsley and pomegranate — a small, savory plate built around two of the highest natural zinc sources.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 3.5oz (100g raw)lean ground beef (90/10)
- 2tbsp (16g)pumpkin seeds, raw
- 3tbsp (45g)pomegranate seeds
- 1tbsp (14g)extra-virgin olive oil
- 1clove (3g)garlic, minced
- 1small (~30g)shallot, finely diced
- 1/2tspground cumin
- 1/4tspground cinnamon
- 1/4tspground allspice
- 8leavesfresh mint, chopped
- 2tbspfresh parsley, chopped
- 1/2(~12g juice)lemon, juiced
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until they puff. Tip onto a plate.
- 02
Return the skillet to medium-high heat with the olive oil. Add the diced shallot and cook 90 seconds until softening.
- 03
Add the minced garlic and cook 30 seconds.
- 04
Add the ground beef, breaking it up with a wooden spoon. Sprinkle in the cumin, cinnamon, allspice, salt and pepper. Cook 5-6 minutes until browned and cooked through.
- 05
Off the heat, stir in half of the parsley and mint, plus the lemon juice.
- 06
Spoon onto a plate. Top with the toasted pumpkin seeds, pomegranate seeds and the remaining herbs.
Nutrition (per serving)
- Calories
- 402kcal
- Protein
- 26g
- Carbs
- 14g
- Fat
- 26g
- Fiber
- 4g
- Selenium
- 22mcg
- Zinc
- 6.8mg
- Iron
- 3.6mg
- B12
- 1.9mcg
- Iodine
- 4mcg
- Sodium
- 460mg