Baharat Beef Meatballs With Za'atar Green Beans

Boil a full kettle

Heat a large, dry, wide-based pan (preferably non stick with a matching lid) over a medium heat

Once hot, add your toasted sesame seeds, cumin seeds, dried oregano and ground sumac with a pinch of salt and cook for 2-3 min or until toasted and lightly golden

Once toasted, transfer to a pestle & mortar, reserve the pan

Chop your potatoes (skins on) into large, bite-sized pieces and add them to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender and once done, drain and return to the pot to steam dry

Return the potatoes to a low heat with a knob of butter and a splash of milk, season with a pinch of salt and mash until smooth (this can be quickly reheated before serving!)

While the potatoes are cooking, peel and finely chop (or grate) your garlic and peel and dice your brown onion[s]

Combine half the chopped garlic, half your baharat and 1/3 of the diced onion (you'll use the rest later!) in a medium bowl with your beef mince and a generous pinch of salt

Give everything a good mix up until thoroughly combined (clean hands is the best way!), then divide and shape them into meatballs (3 per person!) – these are your baharat meatballs

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil and once hot, add the baharat meatballs to the pan and cook for 2 min on each side or until browned

Meanwhile, preheat the oven to 220°C/ 200°C (fan)/ gas 7 and reboil half a kettle

Dice your tomato[es] roughly

Grind the toasted mixture coarsely in the pestle & mortar – this is your za'atar

Once the meatballs have browned, transfer them to a plate, these will finish cooking in the sauce later

Return the pan to a medium-high heat with a drizzle of vegetable oil and once hot, add the remaining diced onion, chopped garlic and diced tomato with a pinch of salt and cook for 6-7 min or until the tomatoes have softened

Add your tomato paste, remaining baharat and half the za'atar (save the rest for later!) to the pan and cook for 1 min or until fragrant

Once fragrant, add your beef stock mix with 200ml [250ml] [350ml] boiled water and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up and cook for an initial 3-4 min or until slightly thickened

Once the sauce has slightly thickened, return the browned meatballs to the pan and cook, covered for 12-15 min or until cooked through (no pink meat!)

While the sauce is thickening, trim your green beans

Add the green beans to a large piece of tin foil with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water, the remaining za'atar and and a knob of butter

Scrunch the foil around the green beans to form a tightly sealed parcel and add to a baking tray

Tip: Cooking for 3 or more? Make 2 separate parcels!

Put the tray in the oven for 8-10 min or until the green beans are tender with a slight bite