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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.


Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.


Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.




In a large mixing bowl, combine the ground beef, grated onion, garlic, breadcrumbs, parsley, cumin, coriander, smoked paprika, cinnamon, cayenne, salt, and black pepper. Mix with your hands until everything is evenly distributed and the mixture holds together when pressed — about 1 minute of mixing. Do not overwork.
Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up and the flavors to develop.
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