My Family Loves this Greek Salmon Recipe!

Give your weeknight dinner routine a Greek twist with this extra-easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

I needed dinner fast one night, and fish recipes are always at the top of my list when I need something quick and easy. I whipped up this salmon recipe for my family in 20 minutes, which in my book is a weeknight dinner win! To season it, I created a simple oregano-scented sauce made with lemon and garlic that infuses the fish with vibrant Greek flavors. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make this recipe truly irresistible.

Whip up a Greek Salad while the salmon bakes, and you’ll have a healthy, colorful dinner on your table in 20 minutes or less.

Greek Salmon Recipe Ingredients

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

• Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
• Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
• Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
• Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
• Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. If you’re using tail pieces, just keep an eye on the timer as they may cook 2 to 3 minutes faster.
• Kosher salt and black pepper enhance the other flavors. 
• Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
• Cherry tomatoes add bursts of sweetness and acidity. 

The Secret to Authentic Flavor: Greek Oregano

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried, you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

• TRY IT: Find authentic Greek oregano at our shop.
• LEARN MORE: Oregano: Everything You Need to Know

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. 
• Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
• Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. 

Expert Tips for the Best Greek Salmon

• Pat the Fish Dry: Use a paper towel to remove excess moisture from the salmon fillets before seasoning. This helps the spices stick better to the salmon.
• Don’t Overcook: Salmon continues to cook for a few minutes after it leaves the oven. For a buttery, flaky texture, pull the salmon out when the internal temperature reaches 140°F, allowing it to rest. The carryover cooking during the rest will bring it up to the FDA-recommended food-safe temperature of 145°F.
• The “Flake” Test: As mentioned below, use a fork to gently pull at the thickest part of the fillet. If it separates easily into layers it’s done!

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

• Remove the fish from the oven. 
• Insert a metal fork into the thickest part of the fillet. This is usually near the center.
• The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
• The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

• Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
• Herbs: Any tender green herbs, like parsley or mint.
• Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
• Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).

What to Serve with Greek Salmon

Though this salmon’s flavors lean Greek, it’s a versatile protein that pairs well with just about any salad and grain.

• A fresh Greek Salad made with tomatoes, pepper, feta, and cucumber is a delicious (and obvious) choice! The same goes for the Greek lettuce salad called Maroulosalata.
• You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) are some of my family’s favorite starchy sides.
• Wrap things up with an Ouzo and mint drink to keep the Greek theme going!

More Salmon Recipes

• Lemon Dill Samon
• Air Fryer Salmon Bites
• Baked Dijon Salmon
• Pomegranate Molasses Glazed Salmon

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Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.

Course Entree, Fish

Cuisine Greek

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 181.4kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 lemon, zested and juiced
• 1 to 2 garlic cloves, minced
• 2 teaspoons Greek oregano
• 3 tablespoons chopped fresh dill, plus more for garnish
• 1 pound center cut salmon fillet
• Kosher salt
• Black pepper
• 2 green onions, trimmed and chopped (both white and green parts)
• 1 cup cherry tomatoes

Instructions

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
• Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven for about 10-minutes, or until the internal temperature reaches 140°. Carryover cooking will bring it up to 145°F. When ready it should flake easily wtih a fork. Sprinkle with the remaining lemon zest and dill and serve.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• To test for doneness:
  • Remove the fish from the oven.
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg

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Healthy One-Pan Turkish Swiss Chard Recipe

What does Swiss Chard Taste Like?

If you’re new to cooking with Swiss chard, you’re in for a treat. This leafy green is nutritionally dense and one of the most versatile vegetables in the Mediterranean diet, with a lightly bitter flavor profile that sets it apart.

Swiss chard has a mild, earthy flavor. The leaves are heartier than spinach, but not as tough as kale. The stalks are crunchy. The leaves have a hint of bitterness, but when cooked, it mellows significantly, becoming silky and savory.

Types of Swiss Chard

While you might see several names at the grocery store or farmers’ market, they are mostly variations of the same plant and can be used interchangeably in this recipe.

• Rainbow Chard: A mix of plants with vibrant red, pink, yellow, and orange stems. It’s the most visually stunning variety. The colors are muted once cooked.
• Fordhook Giant: Known for its thick white stalks and crinkled green leaves.
• Rhubarb Chard: Features deep red stalks that look similar to rhubarb.

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Turkish Swiss Chard with Tomato and Rice (Zeytinyağlı Pazı)

This Swiss chard recipe is a zeytinyağlı dish, a beloved category of Turkish cooking where vegetables cook gently in good olive oil until they become something far greater than the sum of their parts.

Course Appetizer, Main Course

Cuisine Turkish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 202.9kcal

Author Ozlem Warren

Ingredients

• 2 tablespoons extra virgin olive oil, plus more to serve
• 1 medium onion, finely chopped
• 1 red chili pepper, deseeded and finely chopped (use more if you like it spicy)
• 4 garlic cloves, finely chopped
• 1 tablespoon double concentrated tomato paste
• 1 cup canned diced tomatoes
• 1 pound Swiss chard, cleaned, halved lengthways and roughly chopped into 1/2-inch pieces
• 1/2 cup rice, rinsed
• 2 cups hot water
• Sea salt
• Freshly ground black pepper
• Plain yogurt, to serve (optional)

Instructions

• Sauté the aromatics. Heat the olive oil in a large, wide saucepan over a medium–high heat, add the onion and sauté for 3 to 4 minutes until starting to soften. Add the chile, garlic, tomato paste, and diced tomatoes to the pan, combine well and cook for 2 minutes.
• Add the Swiss chard. Stir in the chopped chard and gently combine and wilt over a medium heat for 2–3 minutes. Add the rinsed rice and combine well.
• Braise. Add the hot water, season with a good pinch (about 1/2 teaspoon each) salt and pepper, give it a good stir, then cover and cook for 20–25 minutes over a medium-low heat until the rice and vegetables are cooked and tender.
• Finish and serve. Turn the heat off and leave to rest for 10 minutes, covered. Serve the vegetables and cooking juices with a dollop of yogurt and a drizzle of extra virgin olive oil over top.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
• Substitutions: 
  • Use other greens: Spinach, kale, beet greens, or large leafy collard greens all work in place of chard. I sometimes like to add a few scallions and their greens, too.
  • Use other grains: Substitute rice with coarse bulgur or quinoa. They will add wholesomeness and nutty flavor to the dish. 
  • Use fresh tomatoes: Instead of a can of chopped tomatoes, you can use fresh, ripe tomatoes when they’re in season. As they may not have the same intense tomato flavor as in canned tomatoes, you may need to add another tablespoon of tomato paste.

Nutrition

Calories: 202.9kcal | Carbohydrates: 31g | Protein: 4.8g | Fat: 7.5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Sodium: 287.2mg | Potassium: 663.1mg | Fiber: 3.9g | Sugar: 4.5g | Vitamin A: 7105.2IU | Vitamin C: 47.6mg | Calcium: 94.4mg | Iron: 4mg

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The post Turkish Swiss Chard with Onion, Tomato, and Rice (Zeytinyagli Pazi) appeared first on The Mediterranean Dish.

The Lamb Meatball Recipe that Reminds Me of Home

Growing up in Egypt, my family cooked with lamb regularly, and we know a few secrets on how to make lamb both flavorful and juicy.

Traditional lamb meatballs often struggle with two things: gamey undertones and a dry, dense texture. My recipe solves both issues by nestling the meatballs into a simple 3-ingredient onion sauce. As the meatballs bake, they absorb the jammy sweetness of the onions, which balances the richness of the lamb and keeps the meatballs tender.

The secret seasoning is Baharat, a Middle Eastern spice blend that balances warm, sweet, and savory spices. It includes ingredients like black pepper, coriander, cumin, cinnamon, cloves, cardamom, and nutmeg. I use this blend frequently in my recipes like Baharat Baked Chicken Thighs and my Mediterranean Ground Beef and Cabbage skillet.

For this meatball recipe, ground lamb and lots of garlic play with warming spices and sweet caramelized onions to create a dish that fires on all flavor cylinders. I love how the spices, onion sauce, and meatballs showcase this dance between sweet and savory that we frequently do in Mediterranean kitchens.

In other words, this is not your run-of-the-mill meatball recipe! These meatballs are perfect served over basmati rice, piled onto or stuffed into pita, or as part of a mezze platter.

Key Ingredients

These meatballs use common ingredients that can be easily found at your local grocery store. The only exception being the Baharat spice, which you can pick up in our shop, certain grocery stores, or at your local Middle Eastern market. 

• 80/20 Ground Lamb: For the juiciest results, stick to a 20% fat ratio. Fat has two functions in this meatball recipe. First, helps carry flavor, and second, it keeps the meat moist so you never end up with a dry meatball. If you don’t like lamb, you can swap in ground beef for this recipe.
• Sliced Yellow Onions (The Sauce Base): Yellow onions are slighlty sweeter than their white or red counterparts due to a higher sugar content, which makes them the best choice for creating the caramelized sauce.
• Grated Onion: I grate onion directly into the lamb mixture to help season the meat and add additional moisture.
• Breadcrumbs: While any unseasoned breadcrumbs you have on hand will do, fine, dry breadcrumbs tend to make the most uniform texture. I try to avoid panko crumbs because they are too large.
• Baharat Spice Blend: This is the “soul” of the dish. Baharat is a Middle Eastern Spice blend that combines a number of warming spices. It’s worth keeping in your spice drawer, but if you don’t have it, use the combination of spices from my Kofta Kebab recipe.
• Ground cardamom: Peppery and slightly sweet, cardamom adds another layer of complexity to these meatballs. If you’re curious about the sweet and savory ways to use cardamom, read my article on 11 Genius Ways to Use Cardamom.

How to Make Lamb Meatballs 

This meatball recipe is easy to make; just give yourself a little time to get the onions nice and golden brown. While the recipe says it takes 55 minutes to make, 30 minutes is hands-off while the meatballs finish cooking in the oven. Follow my step-by-step guide below to cook the juiciest, most flavorful lamb meatballs with just a few simple ingredients. 

• Get ready: Preheat your oven to 425°F. Make sure you have all your ingredients prepared, including the serving of Basmati Rice or Rice with Vermicelli. 
• Caramelize the sliced onions: In a large oven-safe pan set over medium-high heat, add 3 tablespoons of olive oil. Once shimmering, add sliced onion rings from 3 medium yellow onions and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes. 
• Make the meatballs: While the onions cook, make the meatballs. Into a large mixing bowl, grate one small yellow onion and add it to 1 1/2 pounds ground lamb, 1/3 cup breadcrumbs, 1/3 cup chopped parsley, 1 egg, 2 minced garlic cloves, 1 1/2 teaspoons Baharat, and 1/4 teaspoon ground cardamom. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
• Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and, using a spoon, scoop some of the onions on top. 
• Bake the meatballs: Transfer the pan to the oven. Bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
• Serve: Spoon the meatballs, onions, and sauce over hummus, Basmati Rice or Rice with Vermicelli. Enjoy! 

3 Tips for How to Caramelize Onions

In this meatball recipe, the sauce is made with just three ingredients: onions, water, and salt. Drawing out the natural sweetness of the onions without burning them is the trick to making a luxuriously rich, flavorful sauce. Here are my tips and tricks for how to caramelize onions the easy way: 

• Try your best to slice the onions evenly: This will stop the little onion slices from cooking too quickly. 
• Control the heat: If you want deeply caramelized, jammy onions and have the time, cook the onions over low heat with oil for a few hours. Here, we speed up the process with medium to medium-high heat to get that nice caramelized flavor while keeping just a bit of their texture. Just make sure to keep a close eye on the onions: if they start to burn, lower the temperature.  
• Add a healthy 5-finger pinch of salt: Salt draws out the water from the onions. This allows the sugars to caramelize.

What to Serve with Lamb Meatballs 

I make these meatballs for busy weeknights, but it’s also a great recipe to scale up for company. To make this weekend ready, ask friends or family to help shape the meatballs. Cooking is an experience meant to be shared with others! Once the meatballs are baking away in the oven assemble the side dishes.

• Salads: Keep things simple with a vibrant Greek Salad or opt for one of my favorite Middle Eastern chickpea salads, Balela.
• Hummus topped with pickled red onion, and some freshly baked pita is always a welcome addition.
• If I want something starchy, rice is a good pairing, but so is Batata Harra, a Middle Eastern spicy potato salad.

If I’m feeling fancy, I might add some Stuffed Grape Leaves and a pitcher drink like Red Wine Sangria. That way, guests can nibble and pour themselves a drink and I can visit and tend to the main meal.

More Lamb Recipes

If you like my lamb meatballs, you might want to try a few other ways to cook lamb. Who knows, one version might become your family’s favorite.

• Easy Moroccan Lamb Stew
• Mediterranean Style Roasted Leg of Lamb
• Roasted Rack of Lamb with Garlic and Herbs
• Kleftiko (Greek Lamb in Parchment)
• Lamb Kababs
• Lamb Burger

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Juicy Lamb Meatballs with Caramelized Onions

This sweet and savory flavor combination will have your family coming back for seconds every time. The lamb meatballs are seasoned with baharat, a Middle Eastern spice blend then finished in a caramelized onion sauce. Serve over rice, hummus or vermicelli.

Course Entree

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 24 meatballs

Calories 112.7kcal

Author Suzy Karadsheh

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 medium yellow onions, sliced into 1/4-inch rings
• 1 small yellow onion, grated
• Kosher salt
• 1 1/2 pounds ground lamb
• 1/3 cup breadcrumbs
• 1/2 bunch fresh parsley, leaves chopped
• 1 egg
• 2 garlic cloves, minced
• 1 1/2 teaspoons Baharat
• 1/4 teaspoon ground cardamom
• Black pepper

Instructions

• Heat your oven: Preheat your oven to 425°F.
• Caramelize the sliced onions: In a large oven-safe pan over medium-high heat, add the olive oil. Once it shimmers. Add the sliced onion rings and season with a big pinch of salt. Cook, stirring occasionally, until the onions have fully softened and turned a deep golden brown, 20-30 minutes.
• Make the meatballs: While the onions are cooking, combine the grated onion, lamb, breadcrumbs, parsley, egg, garlic, Baharat, and cardamom in a large mixing bowl. Add a big pinch of kosher salt and black pepper and mix to combine. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs.
• Make the onion sauce: When the onions are ready, turn off the heat and carefully stir in 1 cup of water. The water should turn brown immediately. Nestle the lamb meatballs into the onion sauce, and using a spoon, scoop some of the onions on top.
• Bake the meatballs: Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 25 to 30 minutes. I like to occasionally baste the meatballs with the onion sauce while they bake.
• Serve: Spoon the meatballs, onions, and sauce over Basmati Rice or Rice with Vermicelli. Enjoy!

Video

Notes

• Gently caramelizing onions is very important for the flavor of your sauce: keep a close eye, stir, and, if needed, adjust the heat to ensure they don’t burn.
• If you’d like to test the salt level of your meat before forming and cooking all of the meatballs, you can quickly pan-fry a mini meatball in a small amount of olive oil until cooked through. Taste and adjust the seasoning to your liking.
• The egg does the trick here to ensure the meatballs hold well, but if you’d like some extra security you can knead the meatball mixture with your hands for a few minutes to further develop the proteins and make the mixture more cohesive.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 112.7kcal | Carbohydrates: 3g | Protein: 5.4g | Fat: 8.7g | Saturated Fat: 3.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.1g | Trans Fat: 0.001g | Cholesterol: 27.5mg | Sodium: 31.9mg | Potassium: 103mg | Fiber: 0.5g | Sugar: 0.9g | Vitamin A: 110.3IU | Vitamin C: 3mg | Calcium: 14.7mg | Iron: 0.7mg

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Beef and Cabbage: My Favorite High-Protein, Low-Carb Dinner

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Ground Beef and Cabbage Skillet

A pound of lean ground beef seasoned with a warm, aromatic blend of spices is the start of a Mediterranean skillet dinner. It's naturally low-carb, gluten-free, and budget-friendly, and it takes only about 30 minutes with just one pan to clean up.

Course Entree, Meat and Poultry

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 418.5kcal

Author Suzy Karadsheh

Ingredients

• 1 large yellow onion
• 4 tablespoons extra virgin olive oil, divided
• 2 garlic cloves, minced
• 1 pounds lean ground beef
• 1 teaspoon cumin, divided
• 1/2 teaspoon baharat
• 1/2 teaspoon coriander
• 1/4 teaspoon paprika
• Kosher salt
• Freshly-ground black pepper
• 1 small green cabbage, cored and shredded
• 3 carrots, shredded
• 1 teaspoon white wine vinegar
• 2 scallions, trimmed and chopped (both whites and green parts)
• 3 tablespoons chopped parsley

Instructions

• Prep the onion. Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the remaining half and reserve separately.
• Sauté the onion. In a large heavy braising pan with a lid, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the garlic and cook another 30 seconds.
• Cook the beef. Add the ground beef and break it up with a wooden spoon. Cook, stirring occasionally until fully browned (about 7 to 10 minutes). Drain excess water or fat (if any), then season with half of the cumin, the baharat, coriander, paprika, and a big pinch each of kosher salt and black pepper. Transfer the cooked meat to a plate and set aside for now.
• Sauté the vegetables. Return the pan to the stove and heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced onion, shredded cabbage, carrots, the remaining cumin and a big pinch each of salt and pepper. Toss to coat.
• Cover and steam. Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.
• Finish and serve. Return the browned beef to the pan and toss to combine. Cook for 1 to 2 minutes, just until the meat is warmed through. Remove from heat and stir in the vinegar, scallions, and parsley. Taste and finish with a final drizzle of olive oil, if desired.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

Calories: 418.5kcal | Carbohydrates: 21.6g | Protein: 26.8g | Fat: 25.9g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15.3g | Trans Fat: 0.7g | Cholesterol: 73.7mg | Sodium: 152.7mg | Potassium: 988.3mg | Fiber: 7.8g | Sugar: 10.8g | Vitamin A: 8247.1IU | Vitamin C: 93.4mg | Calcium: 142.2mg | Iron: 4.5mg

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