Recreate the authentic flavours of the Middle East with our simple recipe for Middle Eastern-Spiced Veal Chops. Our za’atar-style spice mix with lemon and garlic is the secret flavour booster and lends a deep earthiness to the veal.

Middle Eastern-Spiced Veal Chops: [ Ссылка ]

Middle Eastern Spiced Veal Stew:
4 Bone-in veal chops
2 tbsp Olive oil, divided
1 Onion, chopped
2 cups 1 small eggplant, chopped
1 can Diced tomatoes
1/4 cup Pitted and halved green olives
1/4 cup Finely chopped fresh parsley (optional)
1/2 tsp Finely grated lemon zest
Add all ingredients

Directions
Stir thyme, sesame seeds, cumin, lemon zest, garlic powder and salt until well combined.
Reserve 1 tsp (5 mL) of Za’atar spice for flavouring the stew; set aside. Season veal chops with remaining Za’atar Spice Mix.
Heat half the oil in large skillet set over medium heat and cook about 4 to 6 mins per side. Transfer to a plate and tent to keep warm.
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.
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

Prep time: 15 min | Total time: 50 min | Serves: 4

Ingredients

Za’atar Spice Mix:
1 tbsp (15 mL) dried thyme leaves
1 tbsp (15 mL) sesame seeds
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) garlic powder
1 tsp (5 mL) salt

Middle Eastern Spiced Veal Stew:
4 bone-in veal chops
2 tbsp (30 mL) olive oil, divided
1 onion, chopped
1 small eggplant, chopped (about 2 cups)
1 can (398 mL) diced tomatoes
1/4 cup (60 mL) pitted and halved green olives
1/4 cup (60 mL) finely chopped fresh parsley (optional)
1/2 tsp (2 mL) finely grated lemon zest

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