Meatballs
Minced Beef	g
Yellow Onion
Garlic Powder	tsp
Ground Cinnamon	tsp
Ground Cloves	tsp
Ground Cumin	tsp
Fresh Herbs (Dill, Mint, Parsley)	g
Salt & Pepper to taste
Olive Oil
Tomato Sauce
Tomato Sauce	g
Ground Cinnamon	tsp
Ground Cloves	tsp
Ground Cumin	tsp
Spiced Bulgur
Bulgur	g
Ras el-Hanout	tsp
Cucumber
Cucumber
Fresh Dill	g
Fresh Mint	g
White Aceto Balsamico	tbsp
Hummus
Chickpeas	g
Tahini Paste	g
Olive Oil	tbsp
Lemon Juice	tbsp
Garlic Clove
Salt & Pepper to taste
Ice Water	tbsp

1. Peel and chop finely the onion. Wash the herbs, pluck the leaves and chop finely. In a bowl mix all the ingredients together. Leaving 1 tablespoons of chopped herbs. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls placing them on a plate aside.
2. Place a deeper pan over medium high heat, drizzle with olive oil. Once sizzling, add the meatballs and cook for about 5-6 minutes, turning them to make sure they are cooked through evenly.
3. In a smaller bowl, whisk together all the ingredients for the tomato sauce and pour it over meatballs, bring to boil and let it cook for 3-5 minutes.
4. In the meantime, prepare the bulgur as per package instructions, adding Ras el-Hanout in the water.
5. To prepare the cucumber salad, wash the cucumbers, pat dry, half and spoon out the flash. Slice in quarters lengthwise and in small cubes. Wash the herbs, shake dry and finely chop them. In a medium bowl, mix the cucumber, herbs and balsamico. Season with salt and pepper.
6. For the hummus, place all the ingredients in food processor and blitz until smooth, adding water if needed.
7. Spoon the hummus onto the plate, add the meatballs, bulgur and cucumber salad. Garnish with fresh herbs.

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