Mix mince, chopped onions, garlic, Baharat, salt and egg and shape into patties. Coat in flour and fry until brown through.
Rub beef strips with Berbere, salt and olive oil. Stir-fry onions, black cumin, and garlic. Add strips and brown; add sliced capsicums, snow peas and hokein noodles.
Roast one large eggplant, sliced, one large red pepper, sliced, in a dish with olive oil or coconut oil, salt or a spice blend. Cook 1 cup of cous cous (Pour 1¼ hot water on 1 cup of cous cous in a bowl and stand for 10 minutes). Separate the cous cous with a fork […]
Marinade fish in mixture of Chermoulah, garlic, olive oil, lemon juice, salt and freshly chopped parsley/coriander. Wrap in foil in tray and bake until tender.
RAS-AL–HANOUT ROAST LAMB Rub a leg of lamb with Ras-al-Hanout, salt and olive oil. Push garlic into cuts on top. Sprinkle with rosemary. Bake 220c for ½ hour; plus 1½ hours for every kilo, at 180c. Add some root veggies for the final hour.