I toss in some Lebanese.

This morning when I assembled my skillet breakfast it was more colorful than usual, and that gave me the idea of sharing with you its picture, along with the key ingredient that made it also more brightly flavored than is typical for me these days.

The primary part was some ground meat that came from half a lamb I bought from farmer friend Esther last year. I remembered to defrost it yesterday!

Sautéed with carrots and Lebanese Spice Mix, frozen chopped spinach stirred in at the last (and steam blurring the image). The spice mix really makes it – click on the link to read the recipe I posted eight years ago.

5 thoughts on “I toss in some Lebanese.

  1. I miss good Lebanese food, which was a staple in Liberia, and also when I lived in Berkeley. Maybe I should start making my own — this would be a good first step. It looks wonderful, and that Lebanese spice is so simple. I’ll pass on the lamb, but I suspect another ground meat would work. Experimentation to come!


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