Crushing or mincing the meat is a process in which the meat fibers get loosen by physical force to make the meat more tender and as a result, can be cooked easily. This process can be done before or after cooking, for today's recipe we will see how to crush the meat fibers after cooking.
Ingredients:
1.beef chunks
2.chickpeas
3.tomato paste
4.onions
5.spices (7spices, black pepper, lemon peel powder, cumin, salt)
Preparations:
Soak the chickpeas over-night so it will be ready to cook the next day. chop the onions and toss it in a hot pan for a few min with stirring. Add the beef chunks to the onion while mixing, then add the chickpeas. Give it a good mix then add enough hot water to cover everything and leave it for an hr on low heat once it starts boiling. Try to remove the fatty foam on top every once and a while if it accumulates. After an hour drain the broth and set it aside to be used later. Now the hard part, use a rubber mallet or a glass jar to crush the meat and the chickpeas manually until it is like a paste lump. Do not use a food processor as it will cut the fibers and not crush it. Once that is done add the spices (except the salt) and a tomato paste to a hot pot and then add the meat paste-like mixture with the broth from the boiling with continuous stirring until everything is soft in consistency. Now you can add the salt, then it can be served with rice or bread.
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