HEAT 2 TBS olive oil over medium-high heat in a wide, sturdy saucepan (or use a tagine for sauce & last simmering steps).
SAUTÉ onion & cook until softened. Add 3 minced garlic cloves, tomato paste, Cinnamon Ground-Vietnamese & Saffron. Stir well season lightly with salt & pepper as desired.
SIMMER for 1 minute, then add vegetable broth. Simmer 5 minutes, then remove from heat.
PLACE bread & milk in a small bowl. Allow bread to soak until softened (3-5 mins) then remove from liquid & press dry.
ADD moist bread, meat & egg to a medium mixing bowl. Season with Baharat Spice Blend, Ginger-Ground, Turmeric Pepperberry Sea Salt, 4 minced garlic cloves, and 2 TBS each of parsley, cilantro & scallion (hold remaining herbs aside). Blend well.
ROLL meat into small balls. Dust lightly with flour.
HEAT vegetable oil (about ¼ inch deep) in a high-sided skillet until simmering. Fry meatballs until just turning brown. Drain & blot to remove excess oil.
ADD meatballs to saffron sauce pan (or tagine). Simmer 20 minutes.
SERVE with couscous & garnish with remaining herbs.
*Herbs may be replaced with dried Parsley or Cilantro from The Spice & Tea Exchange.
