Briskets & Chuck Roasts
Steaks (New York, Tenderloin or Rib-Eye)
Kofta is Palestinian for meatball.
For the meatballs:
To make Baharat:
Put spices into a mortar and grind to a fine powder. If you have some of the spices already in powdered form, use them. If you don’t have all the spices listed, just use what you do have.
Place all the above ingredients in a large bowl. Add ¾ teaspoon salt and plenty of pepper and mix well by hand. Form the mixture into small balls or even little oblong shapes. (Meatballs are a variety of shapes the world over.)
To cook the meatballs:
Heat the oil in a large pan. Add the thyme, garlic and green onion and sauté for about three minutes or until slightly golden. Add the stock, lemon juice and a little salt and pepper and the meatballs. Simmer for about ½ hour. Allow the meatballs to sit in the broth for a few minutes after cooking so they can absorb much of the juice.
Serve with couscous and fava beans. You can even mix the fava beans in with the broth and meatballs.