Ingredients:
• 1 cup (250 ml) pine nuts
• 1 tbsp (15 ml) olive oil
• 1 large onion
• 1 lb (450 g) lean ground beef or lamb
• 1 tbsp (15 ml) ground cumin
• 1 tsp (5 ml) ground allspice
• 1 can (10 oz / 284 ml) chopped tomatoes
• Bunch of coriander
• 1 cucumber
• 1/2 crisp lettuce
To serve:
3/4 cup (175 ml) sour cream, 8 soft ?our tortillas or pita breads
Method:
1. Preheat oven to warm the bread. Dry-fry pine nuts in large frying pan, shaking and stirring frequently until lightly browned. Transfer to bowl and set aside.
2. Add olive oil to pan and heat slowly. Halve, peel and chop onion, then fry over moderate heat until softened, 3 minutes. Add meat and fry until brown, stirring to break up lumps. Stir in cumin, allspice and tomatoes and their juice and simmer 10–15 minutes, stirring occasionally.
3. Rinse, dry and chop enough coriander to give 4 tbsp (60 ml) and set aside. Rinse, dry and chop cucumber; rinse, dry and shred lettuce. Place in separate serving bowls. Put bread into oven to warm.
4. When the meat is cooked, stir in coriander and pine nuts, heat through, then transfer to serving bowl. Put bread into napkin-lined serving basket to keep hot. Serve immediately.
Serves 4
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