Beef Clouds with Middle Eastern Sauce

Blitz the crap out of the beef cloud ingredients in a blender until it looks like the inside of a sausage

Roll into a number of balls (big or little, whatever floats your boat)

Fry clouds briefly in a little oil a few at a time until they are brown on the outside, still raw in the middle though - (Due to the breadcrumb content they may burn easily so don’t push them too hard or it’ll taste like a bbq sausage someone forgot about) - They are ok if they are raw inside still.

Set aside your half cooked beef clouds on a plate

Fry onion until soft. (probs min 5 mins. People tend to under cook onions). Add a tiny bit of water if they look like they will burn. I really don't like raw onion.

Grind cumin and corry and pepper (if it’s not) and add it now.

Once the spices are smelling add 2 tsp of Harrisa paste.

Add 2 tsp of the zaatar last, you don’t want it to fry much at all.

Go in fast with a good whack of woichester sauce and red wine vin. Probs a couple tbs of each. Let it cook down. You’ll know it’s done when the aggressive vinegar smell goes away and the liquid reduces

Once reduced throw in the chickpea can juice and all, stock cube and lentils (no juice). Stir

Add passata, rinse the jar and put a little bit of that jar water in too. Bring to the boil over medium heat

Reduce heat if it’s out of control and add in clouds gently (they make break up if you are rough at this stage)

Cook for 5 mins. Add some chopped parsley. Add another tsp of za’atar now too (this is the secret). Then cook for another 10m and we are done!

Serve with a doulop of Greek yog over some cous, drink some wine and call it a day.