Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce

© Hallee The Homemaker

Ingredients
Meatballs:
1kg (2.2 lb) ground lamb
Spice Mix, recipe follows
1 egg
125ml (1/2) cup ketchup

Meatball Sauce:
30ml (2 tbsp) olive oil
125ml (1/2 cup) minced onion
15ml (1 tbsp) minced garlic
15ml (1 tbsp) minced shallots
2 cinnamon sticks
15ml (1 tbsp) ground cumin, toasted*
15ml (1 tbsp) ground coriander, toasted
1L (4 cups) tomato puree
250ml (1 cup) vegetable or chicken stock
Salt and freshly ground black pepper
15ml (1 tbsp) thinly sliced mint leaves
15ml (1 tbsp) minced Italian parsley leaves
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving

Spice mix:
15ml (1 tbsp) ground coriander, toasted
15ml (1 tbsp) ground cumin, toasted
5ml (1 tsp) curry powder
15ml (1 tbsp) garlic powder
5ml (1 tsp) onion powder
5ml (1 tsp) dried oregano
5ml (1 tsp) dried thyme
(3/4 tsp) ground mustard
( 3/4 tsp) paprika
2.5ml (1/2 tsp) ground allspice
2.5ml (1/2 tsp) ground cinnamon
2.5ml (1/2 tsp) chili powder
Salt and freshly ground black pepper

Preparation
Spice Mix:
1. In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

Meatballs:
*Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.

1. Preheat oven to (350°F).
2. In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat.
3. Form into 35g (1.25 oz) balls, about the size of a ping-pong ball.
4. Place meatballs on a large baking sheet and bake for approximately 20 minutes.

Meatball sauce:
1. In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft.
2. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes.
3. Add tomato puree and bring to a boil.
4. Add stock and season sauce with salt, ground black pepper, mint, and parsley.
5. Simmer for about 10 minutes and remove the cinnamon sticks.
6. Add the meatballs to the sauce and heat until warmed through.
7. Pour a small amount of sauce on the plate and add 5 meatballs per serving.
8. Garnish with toasted slivered almonds, mint, and warm pita wedges.

Source Quinz Restaurant

Taktouka

© the mediterranean vegan

Ingredients
6 ripe fresh tomatoes (peeled, seeded and chopped)
2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
3 large cloves of garlic, finely chopped or pressed
45ml (3 tbsp) chopped fresh parsley
45ml (3 tbsp) chopped fresh cilantro
5ml (1 tsp) salt (or more to taste)
(1/4 tsp) black pepper
15ml (1 tbsp) paprika
10ml (2 tsp) cumin
pinch of cayenne or red pepper (optional)
(1/3 cup) olive oil

Preparation
1. Mix all ingredients in a large frying pan.
2. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.
3. Mash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point the salad should be well-blended and can be stirred away from the sides of the pan.
4. Serve taktouka warm or cold with pita bread or crusty bread for scooping up the salad.

Makes 4 servings

Roasted White Fish Wrapped in Bacon

© David Loftus

Ingredients
4 x 200g white fish fillets, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary, leaves picked and very finely chopped
zest and juice of 2 lemons
freshly ground black pepper
16 smoked streaky bacon or pancetta
olive oil

Preparation
1. Preheat your oven to 200ºC (400ºF).
2. Season fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper.
3. Lay 4 bacon together, slightly overlapping, put a fish fillet on top and wrap the bacon around it.
4. Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute.
5. Then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.

Source "Cook with Jamie"