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Meat
Easy
6 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Here’s a different kind of option for a lunch appetizer, if you only want to do meat dishes. It’s festive and stays within that theme of yummy Rosh Hashanah flavors!
6 leeks, green part removed, halved and sliced lengthwise
oil spray, such as Glicks
1 small onion, finely chopped (3/4 cup)
2 tablespoons oil
1 pound minced beef
1 teaspoon paprika
1/2 teaspoon zaatar
1/2 teaspoon Gefen Oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pine nuts
pomegranate seeds, for topping
chopped green onion, for topping
2 tablespoons Gefen Mayonnaise
3 teaspoons Haddar Dijon
4 teaspoons Manischewitz Honey
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon water
Start by preheating your oven to 400 degrees Fahrenheit. Lay the leeks face up on a baking sheet lined with Gefen Parchment Paper. Spray with oil. Bake for 45 minutes, until brown bits form.
Heat a pan at medium heat. Add oil. Fry onions until some begin to brown, then add meat. Try to get the meat as fine as possible using a wooden spatula.
Once meat is mostly cooked, add spices and pine nuts. Cook until meat is cooked through.
Mix all dressing ingredients in a separate container.
Lay leeks on serving dish. Top with meat, “croutons,” dressing, pomegranate seeds, and green onions.
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