"This dish is inspired by the backyard family 'get-togethers of some of my middle-eastern friends. It is a dish best served at room temperature, or slightly warm, but i do know people who like it cold from the refrigerator the next day. It can be served on its own, or along with braised, or roasted meats." - Sheamus
1 lb LMR Grass-fed Ground Beef
1 quart cooked Basmati rice (Boiled like pasta in salted water, rinsed and cooled to room temperature)
1 cup spring peas, blanched
½ cup golden raisins, "plumped" in grape or apple juice
1 yellow onion minced
½ cup Napa Valley Select Extra Virgin Olive Oil
Juice of 1 lemon
¼ cup dill, roughly chopped
1 tbsp Ras al Hanout
1 tbsp cayenne pepper
Sea salt to taste
Add one table spoon of Napa Valley Select Olive Oil to a sauté pan over medium heat. Add onions and cook for a few minutes, but do not brown.
Add ground beef and all of the dry spices, with a quarter cup of water. Use a wooden spoon to separate meat into tiny individual pieces. You do not want lumps.
Cook until water has been absorbed. Cool for 10 - 15 minutes, then mix beef in a large mixing bowl with the rest of the ingredients. Transfer to a platter and garnish with more olive oil, if you like.