This aromatic stew incorporates Baharat into the meatballs and the rice. The recipe works well with turkey, too. Adapted from Athens News.
2 tsp Baharat Powder
1 lb ground beef
1 large egg
1 slice of bacon, finely chopped
About 1/2 cup flour
1 white onion, chopped
1 small zucchini, chopped
1 can peeled tomatoes
2 large mushrooms, chopped
2 cloves of garlic, minced
salt and pepper to taste
1 red bell pepper, chopped
cumin seeds, pan roasted and ground
Rice: Bring water to a boil and add everything and then stir, cover and reduce heat to low. Cook covered for 20 minutes until water is absorbed and lentils and rice are soft.
Sauce: Sauté chopped onions, garlic, and bell pepper in olive oil for 2 minutes, toss in zucchini and mushrooms and add tomatoes and spices and cover and simmer on low.
Meatballs: Mix ingredients in bowl until smooth. Form golfball-sized balls in your palm and add to simmering sauce. Cook covered on low for 15 minutes. Once cooked, uncover and let thicken to desired consistency. Serve on lentil rice with a dollop of yogurt.