So Many Dishes

When we talk about Mediterranean cuisine, I think that most of us, at least in the US, are referencing the foods of the European countries that border the Mediterranean: Spain, southern France, Italy, Greece, maybe Türkiye. But there are other countries in Western Asia and North Africa that border the sea as well, and whose culinary traditions are legitimately a part of Mediterranean cuisine. There are lots of other flavors, often influenced by the spice trade, to be explored.

Suzy Karadesh, the driving force behind the Mediterranean Dish, is originally from Egypt. You can definitely taste that influence in many of the recipes she has developed. It certainly was apparent in a new recipe of hers that I cooked last night, ground beef and cabbage skillet.

The seasoning is what sets this dish apart. It’s a mix of cumin, coriander, paprika, and baharat. I posted my recipe for this spice mix in my post Ahmed’s Spice, but you can find commercial baharat mixtures, too.

I had prepped everything early in the afternoon, since I had a mid-afternoon medical appointment, and assumed that, by that late in the day, the office would be backed up. I was pleasantly surprised to actually be taken early, so I had nothing to do when I got home but the actual cooking.

Cooking this dish was an object lesson in why it’s important to read through a recipe completely before starting to cook. Like many recipe sites, the Mediterranean Dish lists prep and cook times. The recipe listed prep time as 10 minutes, which I thought was optimistic, but it really didn’t take me much longer than that. The cook time listed was 20 minutes; that was flat out bad math. I started adding the cooking times for each step and, based on the ranges given for some of the steps, came up with a range of 30 to 38 minutes. That didn’t include time for the pan to heat, adding ingredients, etc. I’m glad I didn’t wait until 20 minutes before we planned to eat to start cooking!

This really was an easy recipe, and incredibly delicious. The only change I made was to substitute ground turkey for ground beef. I made some orzo on the side, but Ken and I agreed that it’s really a complete, low-carb meal on its own. We’ll be making this again.

Ground Beef and Cabbage Skillet

• 1 large yellow onion
• 4 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 pound lean ground beef (or ground turkey)
• 1 teaspoon cumin, divided
• 1/2 teaspoon Baharat
• 1/2 teaspoon coriander
• 1/4 teaspoon paprika
• Kosher salt
• Freshly ground black pepper
• 1 small green cabbage, cored and shredded
• 3 carrots, shredded
• 1 tablespoon white wine vinegar
• 2 scallions, trimmed and sliced, both white and green parts
• 3 tablespoons chopped parsley

Peel and halve the onion. Finely chop one half and set it aside for the meat. Thinly slice the remaining half and reserve separately.

In a large, heavy pan with a lid, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onion and cook for about 3 to 5 minutes, stirring occasionally, until soft and fragrant but not browned. Add the garlic and cook another 30 seconds.

Add the ground beef and break it up with a wooden spoon. Cook, stirring occasionally until fully browned (about 7 to 10 minutes). Drain excess water or fat, if any, then add 1/2 teaspoon of the cumin, the baharat, coriander, paprika, a pinch of salt and a few grindings of pepper. Transfer the cooked meat to a bowl and set aside.

Return the pan to the stove and heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced onion, shredded cabbage, carrots, the remaining 1/2 teaspoon cumin, and a big pinch of salt. Toss to coat. Cover the pan for 3 to 5 minutes to help the cabbage release its water and wilt quickly. Uncover and continue cooking, stirring occasionally, until the vegetables are tender and the cabbage is caramelized in spots, about 15 minutes.

Return the browned meat to the pan and toss to combine. Cook for 1 to 2 minutes, just until the meat is warmed through. Remove from heat and stir in vinegar, scallions, and parsley. Taste for seasonings. You can finish with a drizzle of olive oil, if desired (we didn’t). Makes 4 servings.

Happy eating!