The kind of Middle Eastern plate you make on repeat. tahini and lemon, a proper bake, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the tahini and lemon elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the za'atar and the rest of the tahini and lemon flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
Our tested Grilled Black Bean Hotpot: golden, generous, and balanced with cumin and coriander....
Middle Eastern
Members
A golden take on Chickpea Traybake, built on sumac and onion and finished the way we like it....
Middle Eastern Weeknight-friendly Mushroom Medley with the cumin and coriander we come back to again and...
Middle Eastern This Middle Eastern Toast leans on sumac and onion to do the heavy lifting. We stir-fry the...