Meat Loaf with Almonds

  • 1 kg ground beef
  • 1 C fresh breadcrumbs
  • 4 T red wine
  • 1 t sugar
  • 1/2 C almond milk
  • 1/4 t black pepper
  • 1/8 t ground mace
  • 1/8 t ground cloves

Combine all ingredients in a bowl and shape into a loaf. Put into a deep covered casserole and bake at 350F for 1 hour. drain off fat and turn onto a serving platter.

Credits: Seven Centuries Cookbook


Met Feta en Gehakt Gevulde Aubergine

  • 2 T olive oil
  • 1 onion, diced
  • 1 can tomato blocks
  • 1 t sugar
  • 2 dried chillis, crumbled
  • 2 large eggplants
  • 400 g ground beef
  • 2 cloves garlic, pressed
  • 1 T dried oregano
  • 100 g feta
  • 30 g fresh parsley finely chopped (optional)

Preheat oven to 175C. In a frying pan, heat 1 T oil and brown the onions. Add the tomatos, sugar, and dried chillis, and cook 15-20 min. Season to taste with salt and pepper.

Halve the eggplants lengthwise. Remove the inner flesh to a depth of 1cm, and chop the flesh. In another frying pan, heat the remaining oil and cook the ground beef for 2-3 min. Add the eggplant, garlic, and oregano, and cook a further 5. Spread the tomato sauce in the base of a baking dish. Place the eggplants on top, and fill with the meat filling. Bake 35-40 min., and garnish with cheese and parsley.

Credits: Aller Hande.

2014-02-23: Used this filling to stuff peppers instead, and baked them at 190C instead of 175C. I mixed the tomato mixture with the beef, since I didn’t have the eggplant filling, and mixed in the cheese as well since I wanted melty cheese. And I mixed up a cup of bulghur to add. This filled 6 large peppers, which I baked for 15 min., which was a bit much.

Olive Beurek

  • 300 g lean ground meat (30% fat)
  • 2 medium onions, finely chopped
  • 1/2 C olive oil
  • 50 g Antep olives, slit and soaked, and finely chopped
  • 1 1/2 C walnuts, finely chopped
  • 6 green onions, finely sliced
  • 6 cloves garlic, chopped
  • 2 bunches flat leaf parsley, chopped
  • 1 1/2 t red pepper flakes
  • salt
  • black pepper
  • 1 T pomegranate syrup

Brown the ground meat, and add the onions and oil. When the onions begin to brown, add the olives and continue browning. Add the walnuts, green onions, garlic, parsley, red pepper flakes, pepper, salt, and pomegranate syrup, and continue to cook over low heat, stirring gently. Use as a filling for pita bread, and bake in a stone oven.

Credits: Skylife Magazine November 2013.