Keema

Directions

1. 1
   Fry the onions in the oil over low heat until golden.
2. 2
   Add the ground veal and fry, crushing the meat with a fork and turning it over, until it changes color.
3. 3
   Add the pine nuts.
4. 4
   Season to taste with salt (about 1 teaspoon) and pepper, and add a little water to moisten.
5. 5
   Simmer gently until the meat is well cooked and soft and the liquid is reduced.
6. 6
   Some people prefer to fry the pine nuts lightly on their own and add them just before serving.
7. 7
   Sprinkle with lemon juice and serve in a separate bowl with the kibbeh nayyeh.