Cold Meat Loaf Kafta Mahshi Bil Bayd Food
CAPE MALAY MEATLOAF
An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch, South Africa.
Provided by Chef Kate
Categories Lamb/Sheep
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°.
- Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
- In a large skillet, heat the oil.
- Add the onions and cook over high heat for 2 minutes.
- Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Add the carrot and apple and cook over moderate heat for 3 minutes.
- Add the spices and cook, stirring, until fragrant, about 4 minutes.
- Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
- Stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
- Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
- With a fork, mash the bread into the lamb until blended.
- Season with salt and pepper.
- Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
- In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
- Bake for about 35 minutes, or until the custard is set.
- Let rest for 10 minutes before serving.
- Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.
Nutrition Facts : Calories 474.5, Fat 33.4, SaturatedFat 13.6, Cholesterol 135.8, Sodium 164.8, Carbohydrate 20, Fiber 2, Sugar 8.6, Protein 23.4
KAFTA (BBQ)
The yummiest preparation mixture for ground beef EVER! I have made this Lebanese Meat for all of my friends and family and have HAD to leave the recipe with everyone! Meat mixture can be used for everything... meatballs, meatloaf, BBQ skewers, BBQ'd hamburgers. FOR BEST, AUTHENTIC LEBANESE TASTE, DO NOT OMIT OR SUBSTITUTE INGREDIENTS (until you have made it this way ;P )
Provided by Lebanese Cuisine
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
- In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
- Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.3 g, Cholesterol 74.3 mg, Fat 13.9 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 459.1 mg, Sugar 0.9 g
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