Spice it up for breakfast
Bored with bacon and eggs? Shake it up like Kazbah by adding some Middle Eastern flair to your morning ritual – spicing up weekend breakfast with a Moroccan twist. Their coveted Breakfast Tagine is the most popular breakfast item on the menu – and the team at Kazbah Coolangatta have served up their secret recipe for a breakfast or brunch that is sure to impress.
Of course, if you’re somewhat lacking in culinary skills, you can always leave it to the experts and head to Kazbah at The Strand for a weekend breakfast that will really impress. Our tip: book in for the Royal Feast – serving 6-8 to please the most ravenous tribe. Indulge in traditional starters including Rice Pudding, followed by melt-in-your-mouth Lamb Mince Tagine, eggs and ample sides, plus a Chocolate Raspberry pancake to top it all off. All this for just $25 per person including Moroccan Mint Tea to wash it down. Breakfast at its best – and no one gets stuck with the washing up!
MOROCCAN LAMB BREAKFAST TAGINE
500g lamb mince cooked* (see below)
½ sucuk sausage diced
½ cup red roast capsicum, sliced
½ cup caramelised onions
½ cup feta (Bulgarian)
2 cups baby spinach
2 roasted tomatoes, cut in half
BEFORE YOU START: Your tagine dish needs to be prepared for cooking if it is the terracotta kind as it may crack – so soak it in water overnight before using (repeat again if you do not use it regularly).
1. Heat Tagine over open medium flame for a few minutes.
2. Add prepared lamb mince, sucuk and remaining ingredients carefully, similar to topping a pizza. Try not to pack the ingredients in too tightly as this will hinder the cooking process.
3. Crack the eggs into the mixture, reduce flame and place lid on.
4. Cook slowly until eggs are cooked to your liking.
*To make Moroccan Lamb Mince
1kg lamb mince
½ brown onion, diced
2 whole garlic cloves, crushed
1 teaspoon harissa
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ras el hanout
2 teaspoons black pepper
4 tablespoons molasses
1. Heat olive oil in a pan, add garlic and onions and cook for 5-10 minutes until onions are soft.
2. Add mince and cook for another 10-15 minutes until meat is brown and liquid has evaporated.
3. Add all spices, mix and break mince up with wooden spoon. If mixture appears dry, add a small amount of water to combine.
4. Simmer for 30 minutes on a low heat, add salt and pepper to taste.
TIP: Lamb keeps for up to two weeks in the fridge. Best leftovers!