BEEF MEAT PÂTÉ WITH PISTACHIOS
INGREDIENTS
1/2 kg Beef Meat, (Habra pâté)
1/2 cup Bread Crumbs, (Ka’ak)
1 Egg
1 Onion, grated
3 cloves Garlic, (crushed)
3 cloves Garlic, (sliced)
1 tsp. All-Spices, (ground)
½ tsp. Cinnamon, (ground)
½ tsp. Sweet Spice, (ground)
½ tsp. Salt
1 cup Pistachio Nuts, (shelled and toasted)
1/2 cup Flour
1 cup Vegetable Oil
METHOD
In a large mixing bowl combine meat with ground ka’ak, minced garlic, sliced garlic, grated onion, and egg. Add all, salt and spices. Mix well, being careful not to overwork but ensuring the spices get evenly mixed throughout.
Spread the meat on a clean surface. Then flatten a piece of the meat mixture, sprinkle with pistachios, and fold closed to form into a smooth log. Use ice water to smooth the meat mixture if you feel that it is a bit sticky. Coat with flour. Set aside
In a non-stick pan, heat 1/2 cup of vegetable oil and fry the meat rolls until browned from all sides.
Place the meat rolls in a non-stick oven pan coated with some oil and bake for 20 minutes.
NOTE
This pâté is made from very lean beef with 0% fat, (called habra in Arabic). Traditionally it is deep-fried for browning before baking
This spreadable pâté can include vegetables, boiled eggs, pistachios along with herbs or spices, Pâté can be served either hot or cold, but its fullest flavor is after a one day of chilling.
