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2 Tbsp olive oil, divided<br>
2 pounds ground lamb<br>
2 Tbsp chopped fresh ginger<br>
2 Tbsp chopped fresh mint<br>
1 Tbsp chopped fresh rosemary<br>
1 Tbsp ground cumin<br>
1/2 tsp cayenne pepper<br>
1/2 tsp ground cinnamon<br>
1 cup golden raisins<br>
salt and freshly ground pepper<br>
1 onion, halved, peeled, and thinly sliced<br>
4 garlic cloves, chopped<br>
2 ribs of celery, thinly sliced<br>
1 small eggplant, cut into 1/2" dice<br>
1 (28 oz) can crushed tomatoes with added puree<br>
2 Tbsp chopped celery leaves<br>
1 Tbsp fresh thyme leaves<br>
1 Tbsp chopped fresh oregano or marjoram<br>
1 Tbsp sugar<br>
1/4 cup apple cider vinegar<br>
8 cups beef stock<br>
1 cup couscous<br>
1 (15 1/2 oz) can chickpeas, rinsed and drained<br>
1/2 cup thinly sliced green olives<br>
1/4 cup capers, rinsed and drained<br>
1 cup crumbled feta cheese<br><br>
In a 5 1/2-qt Dutch oven, heat 1 Tbsp of hte olive oil until very hot. Add the lamb and cook over medium heat until nicely browned. Drain off any excess fat. Add the ginger, mint, rosemary, cumin, cayenne pepper, cinnamon, raisins, and salt and pepper to taste. Cook over medium heat for 3-4 minutes or until very fragrant, stirring often. REemove to a large bowl and set aside.<br><br>
Return the pan to the heat and add the remaining olive oil. Add the onion, garlic, and celery adn cook over medium-high heat for 5 minutes or until the vegetables begin to wilt. Add the cubed aggplant and continue cooking until the eggplant begins to soften, about 5 minutes more. Reduce the heat to medium and add the crushed tomatoes, celery leaves, thyme and oregano or marjoram. Bring to a simmer, reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally to prevent sticking.<br><br>
Stir in the sugar, apple cider vinegar, and beef stock. Add the reserved lamb mixture, couscous, and chickpeas. Cook for 8-10 minutes. Season to taste with salt and pepper.<br><br>
In a small bowl mix together the green olives, capers and feta cheese. Ladle the soup into individual serving bowls and sprinkle each with 2 Tbsp of the olive-cheese mixture. Serve at once.
2 pounds ground lamb<br>
2 Tbsp chopped fresh ginger<br>
2 Tbsp chopped fresh mint<br>
1 Tbsp chopped fresh rosemary<br>
1 Tbsp ground cumin<br>
1/2 tsp cayenne pepper<br>
1/2 tsp ground cinnamon<br>
1 cup golden raisins<br>
salt and freshly ground pepper<br>
1 onion, halved, peeled, and thinly sliced<br>
4 garlic cloves, chopped<br>
2 ribs of celery, thinly sliced<br>
1 small eggplant, cut into 1/2" dice<br>
1 (28 oz) can crushed tomatoes with added puree<br>
2 Tbsp chopped celery leaves<br>
1 Tbsp fresh thyme leaves<br>
1 Tbsp chopped fresh oregano or marjoram<br>
1 Tbsp sugar<br>
1/4 cup apple cider vinegar<br>
8 cups beef stock<br>
1 cup couscous<br>
1 (15 1/2 oz) can chickpeas, rinsed and drained<br>
1/2 cup thinly sliced green olives<br>
1/4 cup capers, rinsed and drained<br>
1 cup crumbled feta cheese<br><br>
In a 5 1/2-qt Dutch oven, heat 1 Tbsp of hte olive oil until very hot. Add the lamb and cook over medium heat until nicely browned. Drain off any excess fat. Add the ginger, mint, rosemary, cumin, cayenne pepper, cinnamon, raisins, and salt and pepper to taste. Cook over medium heat for 3-4 minutes or until very fragrant, stirring often. REemove to a large bowl and set aside.<br><br>
Return the pan to the heat and add the remaining olive oil. Add the onion, garlic, and celery adn cook over medium-high heat for 5 minutes or until the vegetables begin to wilt. Add the cubed aggplant and continue cooking until the eggplant begins to soften, about 5 minutes more. Reduce the heat to medium and add the crushed tomatoes, celery leaves, thyme and oregano or marjoram. Bring to a simmer, reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally to prevent sticking.<br><br>
Stir in the sugar, apple cider vinegar, and beef stock. Add the reserved lamb mixture, couscous, and chickpeas. Cook for 8-10 minutes. Season to taste with salt and pepper.<br><br>
In a small bowl mix together the green olives, capers and feta cheese. Ladle the soup into individual serving bowls and sprinkle each with 2 Tbsp of the olive-cheese mixture. Serve at once.
