Ground Kabob Spices
1 pound ground beef, lamb or mutton
1/2 cup breadcrumbs
1 egg, beaten
2 tablespoon ground Kabob Spices
1/2 cup chopped parsley
Salt and pepper
Mix the meat, the breadcrumbs, the egg, spices, the parsley and a pinch each of salt and
pepper until thoroughly combined. Wet hands and form the meat into small balls
Heat the vegetable oil in a sauté pan over medium heat and cook the meatballs until
browned and cooked through. Serve over couscous.
Middle Eastern Meat Chilli
Ingredients (Serves 4 persons)
3 tablespoons ghee ot butter
1 large onion finely chopped
1 tbsp tomato puree
1 lb. minced beef
2 bunches fresh spinach, chopped and washed
2 teaspoon Baharat spices
2 cups water
2 cloves garlic
Melt the butter in a large saucepan, cook onion until browm. Add tomato puree and cook on
low for 5 minutes. Add meat and spices stirring for 5-6 minutes or until golden brown. Add
spinach and stir for 2-3 minutes.
Add water and simmer for 10–15 minutes.
Mush the garlic together and add to the dish, cook for 1 minute and serve with cooked
Ingredients (serves 4)
2 tablespoons olive oil
2 lbs. chicken pieces
1 large onion, diced
2 garlic cloves, crushed
2 cups fresh chopped tomatoes
1 tsp minced ginger
1 tbsp. Morrocan Spices
2 cups carrots or squash or pumpkin, peeled, deseeded, cut into 3cm pieces
1 12 oz. can chickpeas, drained, rinsed
1 cup green beans, trimmed, cut
1. Fry chicken pieces in oil to seal in the moisture. Remove to a bowl and set aside.
2. Add onion to the pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender.
Add ginger, garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan.
Increase heat to high and bring to the boil.
3. Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add
chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Serve.