We’ll create a Lebanese seven-spice blend, stuff kibbeh with a savory lamb and pine nut filling and serve it up with a garlicky yogurt sauce. Chef Billy Parisi Homemade Middle Eastern Flavors ...

Mix the spices together and rub into the lamb. Cover and chill for a couple of hours. 2 tablespoons oil ½ teaspoon salt Rub the oil and salt all over the lamb Heat a grill pan or bbq until hot ...

Noticing so many eastern Mediterranean and Lebanese restaurants becoming ... n Complete the recipe. To buy: 1 bottle za’atar spice, 1 lemon, 1 jar minced garlic, 1 container no-salt-added ...

Australian Gourmet Traveller recipe for beef rump with Lebanese seven-spice and soy-tahini dressing by George Calombaris and Shane Delia from St Katherine's in Melbourne. Australian Gourmet Traveller ...