Type what you have

Ingredients

• ✓ allspice
• anaheim chile pepper
• poblano pepper
• chipotle chile
• water
• garlic
• onion
• beef broth
• beer
• salt
• cumin
• black pepper
• marjoram
• lime
• chuck tender roast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

Ingredients

• ✓ allspice
• lard
• beef broth
• salt
• garlic powder
• baking powder
• masa harina
• pork butt
• black pepper
• cumin
• salt
• clove
• apple cider vinegar
• adobo sauce
• chipotle pepper
• garlic
• onion
• tomato sauce
• beef broth
• guajillo chile pepper
• corn husk

Instructions

1. 1 Soak corn husks in a heavy pot or skillet of water for 24 hours, keeping them submerged.
2. 2 About four hours before corn husks ready, place guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.
3. 3 Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.
4. 4 Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker. Cook on Low until pork is tender and easily shreds with a fork, 4 to 5 hours.
5. 5 Shred pork; return to the slow cooker and stir into sauce until well combined.
6. 6 Meanwhile, whisk masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment to combine. Add 2 cups beef broth and lard; whisk until mixture is fluffy and well combined (dough will be sticky).
7. 7 Place 1 corn husk on a flat work surface; open and pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.
8. 8 Fold one side of husk over filling, then fold other side of husk to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with 1 strip of husk or kitchen twine.
9. 9 Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.
10. 10 Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.

By Brian Genest

Ingredients

• ✓ allspice
• butter
• cilantro
• salt
• lime juice
• water
• lime
• garlic
• vegetable oil
• white rice
• black pepper
• cumin
• salt
• chili powder
• jalapeno pepper
• onion
• green bell pepper
• chicken stock
• tomato
• garlic
• onion
• butter
• shrimp
• cayenne pepper
• salt
• cumin
• oregano
• onion powder
• garlic powder
• chili powder

Instructions

1. 1 Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine. Cover and refrigerate, at least 1 hour.
2. 2 Melt butter in a pot over medium heat. Add diced onion; cook until soft and translucent, about 4 minutes. Add garlic; cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes; cook until they begin to break down, about 20 minutes.
3. 3 Add chicken stock; purée using an immersion blender. Add bell pepper, remaining 2 tomatoes, sliced onion, jalapeños, chili powder, salt, cumin and black pepper. Simmer sauce over medium-low heat, about 45 minutes.
4. 4 Rinse rice in a mesh strainer until water runs clear. Shake off excess water; let rice dry, 10 to 15 minutes.
5. 5 Add oil to another pot; heat over medium heat. Add rice and sauté until rice is toasted, 4 to 5 minutes. Add garlic and lime zest; cook for 1 minute. Drain oil from rice.
6. 6 Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice absorbs most of the liquid, about 20 minutes. Toss with cilantro and remaining 1 tablespoon lime juice.
7. 7 Melt butter in a separate pot; sauté shrimp until cooked through, 3 to 4 minutes. Remove from heat.
8. 8 Scoop some rice on a plate, top with sauce and shrimp.

By Brian Genest

Ingredients

• ✓ allspice
• delicata squash
• honey
• brown sugar
• cinnamon

Instructions

1. 1 Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
2. 2 Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

By HILLARYA

Ingredients

• ✓ allspice
• vegetable oil
• acorn squash
• brown sugar
• butter
• sea salt
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.
2. 2 Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.
3. 3 Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash
4. 4 While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.
5. 5 Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

By Josh Gebelein

Ingredients

• ✓ allspice
• ancho chile pepper
• soy sauce
• brown sugar
• lemongrass
• turmeric
• chicken breast

Instructions

1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Ingredients

• ✓ allspice
• water
• brussels sprout
• butter
• walnut
• brown sugar
• nutmeg
• salt

Instructions

1. 1 In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.
2. 2 In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.

By Paula Bellingar Gonzalez

Ingredients

• ✓ allspice
• pork rib
• maple syrup
• soy sauce
• onion
• cinnamon
• ginger
• garlic powder
• black pepper

Instructions

1. 1 Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder, and pepper in a slow cooker.
2. 2 Cover and cook on Low for 7 to 9 hours.

By Kimber

Ingredients

• ✓ allspice
• water
• red cabbage
• apple
• white vinegar
• brown sugar
• butter
• cinnamon
• clove

Instructions

1. 1 Place water in a large saucepan over high heat. Stir in cabbage, apples, vinegar, brown sugar, 1 tablespoon butter, cinnamon, allspice, and cloves. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until cabbage is tender, about 45 minutes.
2. 2 Stir in remaining 1 tablespoon butter before serving.

By Arita Heerschap Droog

Ingredients

• ✓ allspice
• butter
• cider vinegar
• brown sugar
• salt
• onion
• apple
• red cabbage
• clove

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

By thedailygourmet

Ingredients

• ✓ allspice
• yam
• butter
• cornstarch
• brown sugar
• apple juice
• lemon juice
• cinnamon
• apple

Instructions

1. 1 Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
3. 3 In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
4. 4 Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
5. 5 Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.

By VEGAS

Ingredients

• ✓ allspice
• kabocha squash
• olive oil
• yellow onion
• garlic
• pumpkin puree
• vegetable broth
• cinnamon
• nutmeg

Instructions

1. 1 Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
2. 2 Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
3. 3 Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
4. 4 Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

By PaleoRunner

Ingredients

• ✓ allspice
• water
• kosher salt
• sugar
• water
• rosemary
• thyme
• garlic
• black pepper
• turkey

Instructions

1. 1 Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
2. 2 Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
3. 3 Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.

By Ed Price

Ingredients

• ✓ allspice
• pork liver
• ground pork
• salt
• black pepper
• onion
• butter
• flour
• milk
• egg
• bay leaf

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Put liver, ground pork, salt, pepper, allspice, and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
3. 3 To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
4. 4 Combine sauce, egg, and meat mixture and stir. Put in a mold with bay leaves on top of mold and bake 1 to 1 1/2 hours.

By SandyH

Ingredients

• ✓ allspice
• yam
• egg
• brown sugar
• butter
• salt
• cinnamon
• nutmeg
• pecan
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
3. 3 Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
4. 4 Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
5. 5 Bake for 25 minutes in the preheated oven, or until browned and bubbly.

By LIZALOUISE

Ingredients

• ✓ allspice
• vegetable broth
• basmati rice
• quinoa
• tomato
• raisin
• parsley
• salt
• black pepper
• sage

Instructions

1. 1 Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.

By kmforestlakeMN

Ingredients

• ✓ allspice
• olive oil
• onion
• brown lentil
• tomato
• barbecue sauce
• ketchup
• miso paste
• shiitake mushroom
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until soft and browned, about 10 minutes. Add lentils, tomatoes, barbeque sauce, ketchup, miso paste, shiitake mushrooms, allspice, and garlic; cook and stir until flavors combine and mixture thickens, 20 to 25 minutes.

By Timothy O'Hara

Ingredients

• ✓ allspice
• white sugar
• salt
• black pepper
• pork rib
• butter
• beef broth

Instructions

1. 1 Mix together sugar, allspice, salt, and pepper in a small bowl until well combined. Sprinkle mixture over each rib.
2. 2 Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in hot butter.
3. 3 Pour in beef broth, cover, and reduce heat to low. Simmer until ribs are fork tender, about 1 hour and 30 minutes. Do not remove the lid from the skillet during cooking.

By ppj1949

Ingredients

• ✓ allspice
• olive oil
• carrot
• leek
• onion
• butternut squash
• water
• bread
• ginger
• apple
• brown sugar

Instructions

1. 1 Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
2. 2 Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
3. 3 Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
4. 4 Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

By Ella Schwartz

Ingredients

• ✓ allspice
• olive oil
• garlic
• chicken leg
• parsley
• celery
• tarragon
• salt
• white pepper
• cinnamon
• white wine

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
3. 3 Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.

By Martha

Ingredients

• ✓ allspice
• cranberry
• water
• orange
• cinnamon stick
• ginger
• vanilla extract
• clove
• nutmeg
• blueberry
• maple syrup

Instructions

1. 1 Mix cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice together in a large saucepan until well combined; bring to a boil. Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes.
2. 2 Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely. Remove cinnamon sticks and cloves; refrigerate for 6 hours, to overnight.

By Kerri C

Ingredients

• ✓ allspice
• olive oil
• beef top sirloin
• shawarma seasoning
• salt
• tahini
• yogurt
• lemon
• salt
• flour tortilla
• tomato
• onion

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add beef, shawarma seasoning, allspice, and 1/2 teaspoon salt; cook, turning occasionally, until beef is browned and tender, 3 to 5 minutes.
2. 2 Whisk tahini, yogurt, lemon juice, and 1/2 teaspoon salt together in a small bowl until creamy.
3. 3 Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Divide beef slices, tomato slices, and onion slices evenly among tortillas. Roll up tortillas.
4. 4 Preheat a panini press according to manufacturer's instructions. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 pieces.

By Sarah Qennah

Ingredients

• ✓ allspice
• sweet potato
• butter
• white sugar
• cinnamon
• apple
• milk

Instructions

1. 1 Place sweet potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium; simmer until tender, about 20 minutes. Drain. Transfer to a large bowl; set aside.
2. 2 Melt butter in a small saucepan over low heat. Stir in sugar, cinnamon, and allspice. Add apple slices, cover, and simmer until apples are tender, about 5 minutes.
3. 3 Stir apple mixture and milk into sweet potatoes; beat using an electric mixer or a fork until potatoes are mashed.

By ELFINDANCER

Ingredients

• ✓ allspice
• pork chop
• onion powder
• garlic powder
• lemon pepper seasoning
• cornflake crumbs
• apple
• apple juice
• cinnamon
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a baking rack into a large, shallow baking sheet with sides.
2. 2 Sprinkle each pork chop with onion powder, garlic powder, and lemon pepper seasoning. Place the cornflake crumbs into a shallow dish, and thoroughly dredge each pork chop in the crumbs, pressing the chops into the crumbs with a fork. Gently brush away any loose crumbs, and place the pork chops onto the baking rack.
3. 3 Bake in the preheated oven until the chops are no longer pink inside and the juices run clear, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).
4. 4 While chops are baking, place the apple wedges into a large saucepan over medium heat, and pour in enough apple juice to reach depth of 2 inches above the apples. Mix in the cinnamon, allspice, vanilla extract, and brown sugar. Bring to a boil, reduce heat to a simmer, and cook until apples are soft when pierced with a fork, about 30 minutes.
5. 5 To serve, place a pork chop in the center of a plate, and arrange apple slices decoratively up one side, over the top, and down the other side of the chop. Drizzle each chop with the apple liquid; serve remaining sauce separately.

By Kitten

Ingredients

• ✓ allspice
• brown sugar
• rhubarb
• strawberry
• white vinegar
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

By bfr610

Ingredients

• ✓ allspice
• eggplant
• olive oil
• garlic
• couscous
• bay leaf
• cinnamon stick
• chicken broth
• salt
• parsley
• feta cheese
• pomegranate seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
2. 2 Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
3. 3 Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
4. 4 Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ allspice
• orange juice
• water
• sugar
• cinnamon stick
• clove
• nutmeg
• cranberry

Instructions

1. 1 Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Stir in sugar until dissolved, then stir in cinnamon, cloves, nutmeg, and allspice. Add cranberries; cook, stirring occasionally, until they pop, about 10 minutes.
2. 2 Transfer sauce to a bowl; cover and refrigerate, 8 hours to overnight.

By Shelby Crosa

Ingredients

• ✓ allspice
• salt
• sugar
• clove
• nutmeg
• cinnamon
• chicken
• garlic

Instructions

1. 1 Mix salt, sugar, cloves, allspice, nutmeg, and cinnamon together in a small bowl until combined. Rub chicken all over with spice mixture. Transfer chicken to a large bowl, cover, and refrigerate for 24 hours.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 Place chicken, breast-side down, on a rack in a roasting pan. Stuff chicken cavity with crushed garlic.
4. 4 Roast chicken in the preheated oven for 15 minutes. Reduce heat to 450 degrees F (230 degrees C) and continue roasting for 15 minutes more. Baste chicken with pan drippings; reduce heat to 425 degrees F (220 degrees C) and continue roasting for 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
5. 5 Remove from the oven and allow to rest in a warm area for 20 minutes before slicing.

By INDRIANI

Ingredients

• ✓ allspice
• peach
• mango
• pineapple
• triple sec
• mustard
• worcestershire sauce
• lime
• brown sugar
• jalapeno pepper
• cinnamon
• cayenne pepper
• clove

Instructions

1. 1 Heat peaches, mango, pineapple, triple sec, mustard, Worcestershire sauce, and lime juice in a medium saucepan over medium-high heat until just boiling.
2. 2 Reduce heat to medium-low. Add brown sugar, jalapeno, cinnamon, allspice, cayenne pepper, and cloves. Simmer, uncovered, until thickened and somewhat chunky, about 45 minutes; stir occasionally to prevent burning.

By Brad

Ingredients

• ✓ allspice
• parsley
• onion
• ground lamb
• lemon zest
• salt
• butter
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
3. 3 Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.

By CZ24