Minced meat mixed with onion and Syrian pepper

Components

• 500 grams of minced duck meat
• Half an onion
• 2 tablespoons of extra virgin olive oil
• A quarter teaspoon of Syrian pepper
• season with salt as desired

Mode de préparation

1. Take the ground meat out of the refrigerator and let it sit at room temperature while you prepare the other ingredients — if it’s frozen when you start cooking, the meat will steam rather than brown.

1. Remove the onion skin and slice it into thin pieces about 0.5 cm thick.
2. Use a large frying pan over medium heat. Once it’s very hot, add water with one tablespoon of olive oil and place half of the ground meat in small mounds evenly across the pan’s bottom—this helps it brown better without releasing water. Cook without stirring for 1 minute to allow the meat to become nicely golden.
3. Using tweezers, flip the piles of meat and cook for an additional minute. Move them to a bowl and continue with the remaining meat, adding a drizzle of olive oil to the pan if needed.
4. Maintain the frying pan at medium heat and place the initially browned meat back in. Use a spatula to push the meat to the edges, creating an open space in the center of the pan. Add another tablespoon of olive oil, then add the onion and sauté briefly.
5. Season everything with salt and Syrian pepper, combine the meat with the onion, and cook for approximately 5 minutes, stirring occasionally with a spatula to break up the meat and complete the cooking process.
6. Slowly add water to the frying pan, spoon by spoon, stirring with a spatula to dissolve the browned bits and blend in the flavors of the sautéed ingredients. The amount of water can vary; avoid adding too much at once to prevent the meat from becoming watery, using approximately 2 tablespoons. Serve alongside rice, beans, and roasted vegetables.

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Store

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Staub silicone scraper

Mimo Style stainless steel spatula