Aromatic middle eastern mince

There’s something magical about a recipe that can fill your kitchen with inviting aromas and bring the whole family together around the dinner table. This Middle Eastern mince dish does exactly that. It’s a delightful blend of warm spices, fresh vegetables and savoury beef mince that’s both comforting and nutritious. Whether you’re a busy parent or simply looking to elevate your weeknight dinners, this recipe offers an easy and flavour-packed solution.

Building Layers of Flavour
The beauty of this dish lies in its aromatic complexity. First, ground paprika, cumin, coriander, and cinnamon blend together to form a warm, earthy spice base. Next, fresh ginger adds a subtle, zesty kick that enhances the flavour. As the spices mix with beef mince and vegetables, they release a rich, heady aroma that’s deeply enticing and reflects the dish’s full, bold flavour. Finally, the addition of lemon zest and juice adds brightness, balancing the rich, savoury flavours with a refreshing citrus note.

To make this dish truly shine, it’s important to start with high-quality ingredients. Opt for premium beef mince with a good fat-to-lean ratio to ensure it stays juicy and flavoursome. Fresh vegetables are equally essential. Bright capsicums, tender zucchini and sweet carrots not only contribute vibrant colours but also provide a range of nutrients. The tamari adds a subtle umami depth, while pine nuts lend a nutty crunch that elevates the texture and flavour.

Easy to Make, Hard to Resist
This recipe is wonderfully straightforward, making it accessible for home cooks of all skill levels. With just one pan and a handful of spices, you can create a dish that tastes like it’s been simmering for hours. It’s also incredibly versatile. You can swap out vegetables depending on what’s in season or what you have available, making it a great way to use up fridge staples and reduce food waste.

When it comes to serving, the possibilities are endless. I enjoy pairing the mince with fluffy couscous or brown rice. It makes for a hearty meal, or I use it as a filling for wraps or flatbreads. Toppings like yoghurt, crumbled feta, and fresh herbs add a burst of freshness. These toppings also allow each diner to customise their plate to their liking.

The beef provides protein and iron, which are essential for energy and muscle repair. The variety of vegetables offers a wealth of vitamins and fibre. Olive oil and pine nuts contribute healthy fats. Optional toppings like yoghurt and feta provide probiotics and calcium.

However, one of the best things about this dish is its family friendly appeal. The gentle warmth of the spices is approachable for children and adults alike, and the customisable toppings make it easy to cater to individual preferences. Moreover, it’s a fantastic way to introduce younger family members to new flavours and textures, wrapped in a familiar and comforting format.

Cooking should be about more than just feeding people. It’s about creating experiences and bringing loved ones together. Whether you’re entertaining guests or enjoying a quiet evening with family, this recipe is sure to become a beloved staple in your repertoire.

Aromatic Middle Eastern Mince
2 tbsp olive oil

1 shallot, finely chopped

1 red onion, finely chopped

½ yellow capsicum,

chopped

½ red capsicum, chopped

1 zucchini, chopped

750g high-quality beef

(or lamb) mince

1 carrot, chopped

1 tsp ground paprika

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

1 thumb-sized piece fresh

ginger, grated

1 lemon, zested & juiced

2 tbsp tamari

2 tbsp pine nuts

Sea salt & black pepper,

to taste

To Serve
Yoghurt

Crumbled feta

Fresh basil leaves

Flat-leaf parsley

Nutritional yeast flakes

Heat a large frying pan over medium heat and add 1 tbsp of olive oil. Sauté the shallot and red onion until softened and fragrant, about 3–4 mins.
Add the yellow and red capsicum to the pan and cook for another 2 mins. Stir in the zucchini and continue cooking for a further 2 mins.
Push the vegetables to one side of the pan and add the remaining tablespoon of olive oil. Add the mince and cook, stirring to break it up, until browned and cooked through.
Stir the carrot into the pan, followed by the spices (paprika, cumin, coriander and cinnamon). Mix well to coat everything evenly.
Add the fresh ginger, lemon zest and juice. Stir in the tamari and pine nuts. Reduce the heat to low and simmer for 3–5 mins, allowing the flavours to meld together.
Season with sea salt and black pepper to taste. Serve immediately with a spoonful of yoghurt, crumbled feta, fresh basil, flat-leaf parsley and a sprinkle of nutritional yeast flakes.

Article featured in WellBeing Magazine 215