Crockpot Cuisine: Middle Eastern Meatlof
I made this. It was too sweet for me (even though I omitted the raisins). The texture was also too bready. If I make this again, I'll reduce the amount of bread crumbs. I thought I'd share:
2¼lb (1 kg) ground beef (mince meat)
2 onions, finely diced
3 tsp crushed ginger (we used ginger out of a bottle)
3 tsp crushed garlic (we used garlic out of a bottle)
2 tspcumin or alternatively curry powder
1 tsp nutmeg
1 tsp cinnamon
1 tbls white wine vinegar
½ cup honey
½ cup sultanas (golden raisins)
½ cup (140g) tomato paste
3 cups bread crumbs
½ cup plain flour
½ cup parsley, finely chopped
½ cup mint, finely chopped
3 eggs, lightly beaten
1.Make two long strips of aluminium foil, long enough to sit in the crock pot and overhang at sides. Place them in the crock pot so that they form a cross on the bottom of the pot. When the meat loaf is cooked you will use this to remove it from the crock – so make sure the ends are long enough to gather on top of the loaf.
2.Place all ingredients in a very large mixing bowl.
3.Mix with hands (yes – will need to get those hands dirty for this one) until well combined.
4.Shape with hands into a large round meatloaf about ½ an inch smaller than your crock pot.
5.Place loaf into crock pot, on top of the aluminium foil strips. An ensuring loaf is not touching sides of crock.
6.Cover and cook for 8-10 hours on Low OR 5 hours on High.
7.Remove from crock pot using aluminium strips as handles. Cut into slices and enjoy with roast vegetables or steamed vegetables and mashed potato.
Everyone who has tried it has asked for the recipe.
Also fantastic served cold the next day.
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