Alfez - Authentic Moroccan and Lebanese Cuisine

1. Mix together 2 sachets of Ras El Hanout with 300g of minced meat and 30g of breadcrumbs. Form into meatballs and lightly brown in a pan with some oil.

2. Chop and sauté 1 onion and 2 cloves of crushed garlic in a pan. Add a jar of Passata, 1 sliced courgette, ½ sliced red pepper and the meatballs. 

3, Simmer covered on a low heat for 25 minutes or until cooked through. Serve with buttered couscous and garnish with chopped coriander.