I was planning on making a spiced tomato sauce with aubergine-wrapped Middle Eastern meatballs and cous-cous but it turned out to be too nice a day and I was far too warm to lurk over a bubbling pan. So instead I made roasted Middle Eastern meatballs with tomatoes; hummus; tzatziki; grilled peppers; grilled pitta and mint.
Middle Eastern Meatballs:
(Shape into ovoids rather than spheres)
250g minced beef
3 cloves garlic, peeled & diced
Half an onion, peeled & diced
2tsp preserved lemon, chopped
3tbsp chopped herbs: mint, coriander, parsley and more for serving
1 egg yolk
1 tbsp harissa spice mix (or chilli powder)
1tbsp ground cumin
1 tbsp ground coriander
Salt & pepper
Mix all ingredients together until evenly combined and bound together reasonably well. Shape heaped tablespoons of the mince mixture into elongated ovoid shapes by rolling and pressing it in your hands. Roast for about 30 minutes in a hot oven or skewer a few and barbecue them.
These would definitely be good heated up in a tomato & onion based sauce and served with fluffy cous-cous. Serve with more chopped herbs on top.
Mint from the garden