Lebanese-Inspired Beef Hashweh Wraps with Labneh

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Makes 8 Wraps

Adapted from Deliciously Mediterranean

• 1 tablespoon ghee

• 6 tablespoons (50 grams),pine nuts

• 1½ - 1¾ pounds (680-800 grams), ground beef or lamb

• 2 large onions, finely diced

• 2¼ teaspoons ground allspice

• ¾ teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon chili powder

• ¾ teaspoon stock powder

• ¾ teaspoon salt

• ½ teaspoon pepper

• ½ teaspoon ginger, minced

• 9 cloves garlic, minced

• ¼ cup water

• 2-4 tablespoons pomegranate molasses, plus more for garnish

• ⅓ cup parsley, coarsely chopped

• ¼ cup mint, coarsely chopped

• 8 large tortillas

• 17⅔ ounces (500 grams) cherry tomatoes, quartered

• 1 cucumber, peeled, halved, deseeded and cut into 1 inch (2.5 cm) chunks

• 1 red onion, diced

• 8¾ ounces (250 grams) labneh

• 5½ ounces (150 grams) hummus

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1. Heat a large frying pan over medium heat. As it’s heating up, add 1 teaspoon of ghee and the pine nuts. Toast until golden, about 4-5 minutes. Be careful as they burn quickly, so stir the pine nuts often. Transfer the nuts to a paper towel on a plate.

2. Turn the stove up to medium-high heat. In the same pan, add the remaining 2 teaspoons of ghee. Once hot, add the onions and sauté until golden, about 5-7 minutes.

3. Add the ground meat to the pan. As it cooks, use a wooden spoon to break up it up into smaller pieces. Add all the spices, ginger, and garlic and mix everything together. Sauté for 5 minutes to cook the meat and blend the spices.

4. Pour water and 2 tablespoons of pomegranate molasses into the pan and mix everything together. Taste and adjust the seasoning and pomegranate molasses to your preferences.

   • For the pomegranate molasses, depending on the type you have, you may need to use up to 4 tablespoons. You want to be able to taste the fruity, slightly sweet and tangy molasses, but not have it overpowering.

5. Remove the pan from the heat. Stir in the toasted pine nuts, 1 tablespoon of parsley, and 1 tablespoon of mint and mix everything together.

6. To make the wrap, heat a tortilla up until warm to the touch and pliable. Spread 1 tablespoon of labneh and 1 tablespoon of hummus down the center of the tortilla. Spread a good portion of the meat mixture on top, followed by tomatoes, cucumbers, and red onions. Garnish with extra mint and parsley. Drizzle extra pomegranate molasses on top, if you’d like.

7. Enjoy!