Middle Eastern-Spiced Veal Chops
Prep Time
Serves
Cooking Mode
Za’atar Spice Mix:
1 tbsp dried thyme leaves
1 tbsp sesame seeds
1 tbsp ground cumin
1 tsp finely grated lemon zest
1 tsp garlic powder
1 tsp salt
Middle Eastern Spiced Veal Stew:
4 bone-in veal chops
2 tbsp olive oil, divided
1 onion, chopped
2 cups eggplant, chopped
1 can diced tomatoes
¼ cup pitted and halved green olives
¼ cup finely chopped fresh parsley (optional)
½ tsp finely grated lemon zest
Za’atar Spice Mix:
1 tbsp dried thyme leaves
1 tbsp sesame seeds
1 tbsp ground cumin
1 tsp finely grated lemon zest
1 tsp garlic powder
1 tsp salt
Middle Eastern Spiced Veal Stew:
4 bone-in veal chops
2 tbsp olive oil, divided
1 onion, chopped
2 cups eggplant, chopped
1 can diced tomatoes
¼ cup pitted and halved green olives
¼ cup finely chopped fresh parsley (optional)
½ tsp finely grated lemon zest
Directions
1Stir thyme, sesame seeds, cumin, lemon zest, garlic powder and salt until well combined.
2Reserve 1 tsp (5 mL) of za'atar spice for flavouring the stew; set aside. Season veal chops with remaining Za’atar Spice Mix.
3Heat half the oil in large skillet set over medium heat and cook about 4 to 6 min. per side. Transfer to a plate and tent to keep warm.
4Heat remaining oil in same skillet set over medium-high heat. Add eggplant, onions and reserved Za’atar Spice Mix and cook for 8 to 10 mins or until vegetables are softened.
5Stir in tomatoes and olives; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 to 15 minutes or until eggplant is tender. Meanwhile, combine parsley and lemon zest. Divide stew among 4 plates, top with veal chop and parsley mixture.
Tips
1
This recipe is an excellent source of vitamin A, an excellent source of iron and high in fiber
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Personal Note
Personal Note
