This Shawarma meatloaf from Yotem Ottolenghi is a departure from the normal meatloaf you are accustomed to . A whole load of aromatic Shawarma spices and herbs such as cumin, allspice, cinnamon, mint and turmeric are used along with bulgur wheat instead of breadcrumbs. The texture is moist and fluffy thanks to the zucchini, and the burghul and eggs binding it altogether.
The caramelised onions is the star of this dish. They are jammy and tangy
INGREDIENTS Serves 8
750g minced beef
265 g grated onion
3 eggs, lightly beaten
1/2-1 teaspoon salt
3 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon paprika
1 1/2 teaspoons ground allspice
1 1/4 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
125g bulgur wheat
1 large courgette grated, (200g)
20g coriander, leaves and stems finely chopped, plus 5g extra leaves to serve
20g mint leaves, finely chopped, plus 5g extra leaves to serve
3 tablespoons olive oil
For the Caramelized onions
3 tablespoons olive oil
3 onions, thinly sliced (480 g)
1 teaspoon caster sugar
2 tablespoons pomegranate molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
For the Pomegranate Yoghurt
1 tablespoon pomegranate molasses
300g thick Greek yoghurt
2 tablespoons pomegranate seeds to serve
METHOD
Place the grated onions, eggs, garlic, spices and bulgur wheat into a medium to large sized bowl. Cover the bowl, and place in the refrigerator for an hour so that the bulgur can soak and “bloom”.
Add the beef, zucchini, coriander, mint, 2 tablespoons of the oil, 1 1/2 teaspoons of salt and a good grind of pepper and mix well to combine. Return to the fridge until ready to use.
For the caramelised onions: Pour the oil into a medium saucepan and place on a medium-low heat. Add the onions, sugar, 3/4 teaspoon of salt and some pepper and cook for 15-20 minutes, stirring often until slightly caramelised. Add the spices and the molasses and cook for another 5 minutes. Set aside
For the Pomegranate Yoghurt: Swirl the pomegranate molasses into the yoghurt and put to the side for later.
Preheat your oven to 180°C
Choose a large oven proof pan and place it on the stove hotplate, on a high heat, add 1 tablespoon of the remaining olive oil, and spread it in the pan.
Tip in the meatloaf mixture and, use your fingers to quickly pat down the mixture, and then place the pan in the oven straight away. Bake for 20 minutes.
Remove the pan from the oven, and spread the caramelised onion topping evenly across the surface of the meatloaf, and bake for a further 12 minutes.
Take from the oven, and set aside to rest for 15 minutes.
Sprinkle over the extra mint and coriander leaves, and the pomegranate seeds. Serve with the Pomegranate Yoghurt.
Original Recipe Yotem Ottolenghi’s COMFORT
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