Serves 8 to 10 (makes about ¾ cup)
Active Time 25 minutes
Total Time 25 minutes
This topping is best enjoyed warm immediately after it’s cooked, so prepare your dip of choice ahead of time. We like to serve the topping with one of the dips on this page .
2 teaspoons water
½ teaspoon table salt
¼ teaspoon baking soda
8 ounces 85 percent lean ground beef
1 tablespoon extra-virgin olive oil
¼ cup finely chopped onion
2 garlic cloves, minced
1 teaspoon smoked hot paprika
1 teaspoon ground cumin
¼ teaspoon pepper
¼ teaspoon ground coriander
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
⅓ cup pine nuts, toasted, divided
2 teaspoons lemon juice
1 recipe dip
1 teaspoon chopped fresh parsley
1 Combine water, salt, and baking soda in large bowl. Add beef and toss to combine. Let sit for 5 minutes.
2 Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and garlic and cook, stirring occasionally, until onion is softened, 3 to 4 minutes. Add paprika, cumin, pepper, coriander, cloves, and cinnamon and cook, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until beef is no longer pink, about 5 minutes. Add ¼ cup pine nuts and lemon juice and toss to combine.

3 Top dip with beef mixture, parsley, and remaining pine nuts. Serve.