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Prep Time
15 mins
Total Time
50 mins
Serves
4

Ingredients

Za’atar Spice Mix:
1 tbsp
dried thyme leaves
15 mL
1 tbsp
sesame seeds
15 mL
1 tbsp
ground cumin
15 mL
1 tsp
finely grated lemon zest
5 mL
1 tsp
garlic powder
5 mL
1 tsp
salt
5 mL
Middle Eastern Spiced Veal Stew:
4
bone-in veal chops
2 tbsp
olive oil, divided
30 mL
1
onion, chopped
2 cups
eggplant, chopped
500 mL
1 can
diced tomatoes
398 mL
1/4 cup
pitted and halved green olives
60 mL
1/4 cup
finely chopped fresh parsley (optional)
60 mL
1/2 tsp
finely grated lemon zest
2 mL

Directions

Step 1

Stir thyme, sesame seeds, cumin, lemon zest, garlic powder and salt until well combined.

Step 2

Reserve 1 tsp (5 mL) of za'atar spice for flavouring the stew; set aside. Season veal chops with remaining Za’atar Spice Mix.

Step 3

Heat 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.

Step 4

Heat 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.

Step 5

Stir 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.

Tip

This recipe is an excellent source of vitamin A, an excellent source of iron and high in fiber

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of recipe):
Calories:
320
Fat:
12 g
Saturated Fat:
3 g
Carbs:
13 g
Fibre:
5 g
Sugar:
6 g
Cholesterol:
160 mg
Protein:
41 g
Sodium:
1040 mg
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