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Source: Fabulous Food Associations

Mid-Eastern Skillet Dinner
This spicy dinner is perfect with herbed rice. If you prefer, make this with turkey only. The flavor will be a little milder and the calorie count lower.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 2 1/2 hours
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1/2 pound ground lamb
1/2 pound ground turkey
1 teaspoon garlic powder
1 teaspoon Italian seasoning, crushed or 1/2 teaspoon dried or crushed oregano or basil leaves
2 cups garbanzo beans, (chick peas) or cooked white beans (canned white beans can be used)
2 medium tomatoes, chopped
Juice of 1 lemon
2 tablespoons tomato paste, mixed with 1/4 cup water
2 teaspoons sugar
1 teaspoon dried mint, crushed
Grated lemon zest of 1/2 lemon




Thoroughly combine lamb, turkey, garlic powder and Italian seasoning. Shape into 8 small patties. In lightly oiled large non-stick skillet, brown patties on both sides over medium-high heat (10 to 12 minutes). Pour off fat. Add remaining ingredients except lemon zest. Bring to boil; cover, cook over low heat 25 minutes. Stir occasionally. Uncover last 5 minutes to slightly thicken sauce. Add lemon zest.

To cook dry beans: For every 1 cup dry beans/peas, bring to boil in 6 to 8 cups water. Boil 2 minutes. Cover; remove from heat and let stand 1 hour. Drain beans and replace water. Bring to boil; cover and cook over low heat 1½ to 2 hours or until beans are tender. One cup dry beans yields about 2 3/4 cups cooked beans.





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