Erishte with Spicy Meats
Dive into the bold and comforting flavors of *Erishte with Spicy Meats*, a hearty dish that showcases tender hand-cut noodles tossed in a rich, spiced meat sauce. This recipe combines the robust flavors of ground lamb and beef, simmered with aromatic onion, garlic, and a medley of warming spices like cumin, paprika, and allspice. A touch of red chili flakes adds just the right amount of heat, while tomato paste and diced tomatoes bring a luscious depth to the sauce. Finished with a sprinkle of fresh parsley for brightness, this Middle Eastern-inspired meal is perfect for cozy dinners and special gatherings alike. Ready in under an hour, this savory, spice-forward creation is sure to captivate your taste buds and impress your guests.
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Recipe Information
Ingredients
- 400 grams Erishte (hand-cut noodles)
- 250 grams Ground lamb
- 250 grams Ground beef
- 3 tablespoons Olive oil
- 1 medium, diced Onion
- 4 minced Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams Diced tomatoes (canned)
- 1 teaspoon Red chili flakes
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Allspice
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
- 3 cups Water
Instructions
Bring a large pot of salted water to a boil for the erishte noodles. Cook them according to package instructions or until al dente. Drain and set aside.
While the noodles are cooking, heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and stir for another minute until fragrant.
Increase the heat slightly and add the ground lamb and beef to the skillet. Cook for 6-8 minutes, breaking up the meat into small pieces, until browned and fully cooked.
Stir in the tomato paste and cook for 2 minutes, allowing it to coat the meat and deepen in flavor.
Add the diced tomatoes, red chili flakes, cumin, paprika, allspice, salt, and black pepper to the skillet. Stir well to combine.
Pour in the water and lower the heat to a simmer. Let the sauce cook for 15-20 minutes, stirring occasionally, until slightly thickened and the flavors meld.
Once the sauce is ready, add the cooked erishte noodles to the skillet and toss gently to coat the noodles evenly with the sauce.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with fresh parsley for a burst of color and flavor.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
