Mix mince, chopped onions, garlic, Baharat, salt and egg and shape into patties. Coat in flour and fry until brown through.
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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.