What better day to honor Nadia Stevenson with this Lebanese dish than today, mother's day. One of my fondest memories was at her home with Eliza and Julie in Rockport. She welcomed me in with delicious food, and we sat around and ate and laughed for hours. She always made sure the people around her were happy and comfortable, and her food was one way that she did that. This Bazella Waruz did not disappoint - I made double the amount of what the recipe called for, and still we ate it all up so fast. I highly recommend serving with roasted vegetables on the side!
ingredients ~
1 lb. hamburger meat
1 Tbsp. chopped onion
2 Tbsp. vegetable oil
1 cup diced tomatoes
1 bag frozen peas
pepper and salt to taste
3 Tbsp. pine nuts
2 cups white rice
recipe ~
Pour enough vegetable oil to cover the pot. Add onions and bring to a simmer. Once onions are simmering, add meat. Mix meat, separating it into smaller pieces. Cook until fully browned and then add in peas, tomatoes, and pine nuts. Cook for two more minutes, then take off heat to cool. While cooling, cook white rice. Serve hot Bazella Waruz immediately over rice.
Recipe From: Teta and Catherine's Cookbook
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