📝 About This Recipe
Ras Asfour, which translates to 'head of a sparrow,' refers to the small, bite-sized morsels of beef that characterize this beloved Lebanese Hot Mezze. This dish is a masterclass in the balance of flavors, featuring succulent grass-fed beef seared to perfection and deglazed with a deeply concentrated, tart-sweet pomegranate molasses sauce. It is a rustic yet elegant preparation that captures the essence of Levantine hospitality, offering a melt-in-your-mouth texture accented by the crunch of toasted pine nuts.
🥗 Ingredients
The Beef
- 500 grams Beef Tenderloin or Sirloin (cut into 1-cm (1/2 inch) small cubes)
- 1 tablespoon Olive Oil (extra virgin)
- 1 tablespoon Ghee or Clarified Butter (for a rich, high-heat sear)
Aromatics and Seasoning
- 1 medium Yellow Onion (very finely diced)
- 3 pieces Garlic Cloves (minced into a paste)
- 1 teaspoon Lebanese Seven Spices (Baharat) (a blend of allspice, cinnamon, cloves, etc.)
- 1/4 teaspoon Cinnamon (ground)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Glaze
- 1/4 cup Pomegranate Molasses (high quality, 100% pomegranate)
- 2-3 tablespoons Beef Stock or Water (to thin the sauce if needed)
- 1 teaspoon Lemon Juice (freshly squeezed for extra brightness)
Garnish
- 2 tablespoons Pine Nuts (lightly toasted until golden)
- 2 tablespoons Fresh Pomegranate Arils (for a burst of color and juice)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the beef cubes thoroughly dry with paper towels. This is crucial for achieving a deep brown crust rather than steaming the meat.
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2
In a small dry skillet over medium heat, toast the pine nuts, tossing frequently until they are golden brown and fragrant. Set them aside immediately to prevent burning.
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3
In a large heavy-bottomed skillet or a traditional copper pan, heat the ghee and olive oil over medium-high heat until shimmering.
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4
Add the beef cubes in a single layer. Work in batches if necessary to avoid overcrowding the pan.
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5
Sear the beef for 2-3 minutes without moving them to develop a crust, then toss and cook for another 2 minutes until browned on all sides but still slightly pink in the middle.
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6
Remove the beef from the pan with a slotted spoon and set aside on a plate to rest.
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7
In the same pan (don't wash it!), add the finely diced onions. Sauté for 3-4 minutes until translucent and soft, scraping up the browned beef bits (fond) from the bottom.
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8
Add the minced garlic, Seven Spices, cinnamon, salt, and black pepper. Sauté for just 1 minute until the spices are toasted and fragrant.
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9
Pour in the pomegranate molasses, lemon juice, and the beef stock. Stir well to combine the flavors.
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10
Let the sauce simmer for 2 minutes until it begins to thicken and turn into a glossy, syrupy glaze.
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11
Return the beef and any accumulated juices to the skillet. Toss gently for 1-2 minutes to coat every piece of meat in the dark, ruby-red sauce.
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12
Taste and adjust seasoning—add a touch more molasses for sweetness or lemon for acidity if desired.
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13
Transfer the Ras Asfour to a shallow serving bowl while piping hot.
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14
Garnish generously with toasted pine nuts, fresh pomegranate arils, and chopped parsley.
💡 Chef's Tips
Always use a high-quality pomegranate molasses that contains no added sugar for the most authentic tart flavor. Ensure the beef is at room temperature before cooking to ensure even searing and tenderness. Do not overcook the beef; tenderloin and sirloin become tough if left on the heat too long—medium-rare to medium is ideal. If the sauce becomes too thick or sticky, add a tablespoon of warm water to loosen it back to a silky consistency. For a spicy kick, add a pinch of Aleppo pepper or crushed red chili flakes to the aromatics.
🍽️ Serving Suggestions
Serve with warm, pillowy Lebanese pita bread to scoop up the extra pomegranate sauce. Pair with a side of creamy Hummus or Baba Ganoush for a complete Mezze experience. Accompany with a crisp Fattoush salad to provide a refreshing contrast to the rich beef. A glass of Lebanese Red Wine, such as a Chateau Musar or a Ksara, complements the dark fruit notes of the sauce perfectly. Serve alongside a bowl of vermicelli rice if you wish to turn this appetizer into a main course.