Serves 4, prep time 45 minutes, cooking time 1 hour 15 minutes
150g of minced beef
1 free-range egg
6 cream crackers, crushed
½ tsp mixed herbs
1 tsp of cumin seeds
1 tsp of turmeric
1 red onion chopped
2 tsp olive oil
Salt and pepper
FOR THE SAUCE
2 garlic cloves, finely sliced
1 tin of chopped tomatoes
3 tbsp of tomato purée
3 tsp of balsamic gel
1 tbsp tomato purée
4 Arabic flatbreads
1 chopped tomato
Few sprigs of coriander
Place the minced beef in a large bowl and add an egg.
Crush the cream crackers in a bag and add to the bowl. Season, then add the dried ingredients.
Add chopped red onion and with a fork mix the ingredients together.
Once the ingredients have combined, divide into four and keep dividing the amounts – you should have at least twelve balls.
Roll the meat in your hands. When all the mixture is rolled chill in the fridge for 20 minutes.
Next gently heat some oil in a large frying pan and brown the balls to seal the meat.
Once all the meatballs are brown, turn off the heat and leave to stand.
Meanwhile, in another pan, fry the onion and garlic.
Add the chopped tomatoes, season, and add a splash of the balsamic gel. Leave to simmer for 10 minutes, and then add the tomato purée.
Stir well, then add the meatballs and simmer for 45 minutes – the sauce should thicken slightly.
Heat the flatbreads in the microwave and then place on a serving tray.
Add a layer of humous, then add the meatballs and top with lettuce and chopped tomatoes, fold the bread over top with coriander and serve with some extra humous.