Cook with Barb

Another 1980’s recipe for the mince. I don’t bother making them into kebab shapes.  I just use the mince as is.

Serves 2

• 300g grassfed beef mince
• 1/2 large onion diced
• 1tsp each dried hebs/spices; parsley, cumin, nutmeg, cardamom, oregano
• 1tb evoo

Method

1. Sprinkle seasoning and herbs on both sides of mince.
2. Cook mince in pan/skillet with evoo.
3. Brown on all sides.
4. Serve with salad or in Lebanese bread with garlic dip, gherkins