Serves: 2

On medium-high heat, heat 2 tablespoons of olive oil in a large frying pan. Add the beef and press it apart with a wooden spoon, spreading it around the pan so that it’s in one layer. Season with a pinch of salt. Allow the beef to crisp and brown on one side. Leave it to cook until any liquid has evaporated and the bottom of the meat has developed a golden crust.
l Add the spices and pomegranate molasses and mix to allow the rest of the meat to crisp up, breaking part any large clumps. Season with another pinch of salt and pepper. This should take about 15 minutes. Sprinkle the parsley over the meat and stir through.
Make the sauce: pour 75 ml of very hot (but not boiling water) in to a bowl. Add the saffron threads and leave for 10 minutes. Once the water is a dark golden colour and has cooled, mix with the tahini paste, 1 tablespoon at a time (do not add it all at once). It should thicken but keep stirring until the liquid’s incorporated and the mixture becomes smooth. Add the lemon juice and honey. You should have a creamy, pourable consistency. If too thick, add a little more water, one teaspoon at a time. If too thin, add a drizzle of tahini paste and mix very well.

Ingredients

Name: Spicy beef fried eggs with saffron tahina sauce
Yield: 2
Ingredients: 450g minced beef 2 cloves garlic ¼ tsp cinnamon ¼ tsp paprika Pinch chilli powder 1 tbsp pomegranate molasses Large handful fresh parsley, chopped 1 tsp sesame seeds Olive oil Salt and pepper 4 eggs Saffron Tahina Sauce 2 tbsp tahini paste ½ lemon, juiced 1 pinch saffron (approx. 15 threads) ¼ tsp honey

450g minced beef

2 cloves garlic

¼ tsp cinnamon

¼ tsp paprika

Pinch chilli powder

1 tbsp pomegranate molasses

Large handful fresh parsley, chopped

1 tsp sesame seeds

Olive oil

Salt and pepper

4 eggs

Saffron Tahina Sauce

2 tbsp tahini paste

½ lemon, juiced

1 pinch saffron (approx. 15 threads)

¼ tsp honey