Crazy meatloaf with burnt eggplant cream, garlic confit and surprises, perfect for Rosh Hashanah ...
Meatloaf with ground meat, burnt eggplant cream and tahini covered in dough (in a cast iron pan) 🔥🔥🔥🔥
To receive a 17% discount on the cast iron pan, visit the Magnus website and order
And enter coupon code "Shahar Chen" at the end of the purchase! Valid for 48 hours on all products on the site!
In collaboration with Magnus @magnus_israel
Ingredients:
600 grams of ground meat (with fat)
1 eggplant in a baldi
2 shushka peppers
1 head of garlic (separated into cloves)
1 large white onion
1 teaspoon of salt (for meat)
1 teaspoon of flat betel nut
1 teaspoon of salt
1 teaspoon of soup powder (optional)
1 teaspoon of ground black pepper
1 jar of raw tahini
4 teaspoons of spicy green sahug
For the dough (to coat one large iron pan):
300 grams of flour
160 grams of water
0.5 teaspoon of yeast
1 tablespoon of garlic confit oil
1 teaspoon of salt
Preparation method:
1: Roast the eggplant and shushka pepper over the fire, once the pepper is roasted and slightly charred, remove it to a bowl and close it (this will help with peeling the pepper), once the eggplant is charred and ready, let it sit in the bowl to cool and harden Liquids, peel, remove the eggplant flesh, salt it a little and put it in a colander so that its liquid drains down. Peel the shushaka pepper as well and cut it into strips and set aside. Make garlic confit or use ready-made garlic confit.
2: Prepare the eggplant cream - add the strained eggplant flesh to the bowl + raw ground 2 cloves of garlic, a little salt and a little garlic confit and mix until the texture of a smooth spread. Close and transfer to the refrigerator.
3: Prepare the dough, add the flour, water, yeast, salt and oil to the bowl and cover to rise for about an hour and a half or until doubled in volume.
4: Caramelize diced white onion with a little salt until golden and add the ground meat, the salt, pepper and a little soup powder. Fry but do not burn and remove to a colander so that the liquid drains out. You can add a little sesame oil.
5: After the dough has doubled in volume, open it up nicely. You can also roll it out with a lightly floured rolling pin. Assemble the dish in a cast iron pan: Place the burnt eggplant cream we prepared on the bottom, the ground meat mixture strained from the liquids, strips of burnt shushka pepper that we peeled, confit garlic cloves, 4 teaspoons of spicy green sahug, a drizzle of raw tahini, and close the pan with the dough that we rolled out. Grease the dough with a little confit garlic oil and put it in an oven preheated to 220 degrees until golden, for about 20-25 minutes or until golden. You can increase the temperature a little at the end.
Remove, grease again with confit garlic oil, sprinkle with coarse salt. You can garnish with rosemary.
#MeatBread #Meat #RoshHaShana #Shabbat #RecipesforShabbat #Carnivores #Recipes