In a deep saute pan, heat olive oil over medium heat, then add the meat. Season with

salt and pepper and begin browning the meat until most of the fat evaporates and meat is cooked, about 8 minutes.

Drain most of the fat from the pan and discard. Add onions to the pan. Continue to sauté

until translucent, about 7-9 additional minutes.

Add garlic and all the spices and saute for 2 more minutes.

Stir in toasted pine nuts before serving and garnish with fresh minced parsley to

serve.

To char tomatoes, toss tomatoes with a drizzle of olive oil, salt and pepper and roast in a single layer on a foiled lined baking sheet for 15-20 minutes at 350 degrees F, or until they burst and are browned.

I served mine over hummus with a drizzle of olive oil, charred tomatoes, parsley, chives and lemon zest.

Notes: To toast pine nuts evenly, bake on a sheet pan or cookie sheet in a single

layer in a 350-degree oven for 6-7 minutes or until golden brown.