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Moroccan meatloaf with peppers and pistachios

Category: Main course

Preparation time:
45 minutes
Cooking time:
25 minutes
Difficulty:
hard

What you'll need and how to make this dish

Ingredients

  • 1 tablespoon sunflower oil
  • 1 onion
  • peeled and chopped
  • 3 cloves garlic
  • crushed
  • 2 teaspoons ras el hanout
  • 1 teaspoon chili powder or chili flakes
  • Freshly ground black pepper and salt to taste
  • 500g minced lamb
  • 1 egg
  • beaten
  • 50 g bulgur wheat soaked in 1 pint of warm water for 30 minutes then drained
  • 40 g pistachios
  • husks removed
  • (80g with shells)
  • 1 large red pepper
  • roasted and peeled and chopped finely
  • 3 tablespoons pomegranate molasses
  • 6 dried apricots
  • chopped
  • 4 bay leaves

Method

  • Lighly grease a small loaf tin
  • Heat the oil in a pan and fry the onion and garlic until translucent
  • about 5 minutes
  • Add the spices
  • salt and pepper and fry off for another minute or so then remove from the heat
  • Add the onions to a bowl together with the uncooked lamb
  • bulgur wheat
  • beaten egg
  • pistachios
  • and peppers and combine with your hands
  • Pack the mix into the loaf tin
  • brush the surface with 3 tablespoons of pomegranate molasses
  • scatter the chopped apricots over the top and garnish with the bay leaves
  • Leave to stand for a few hours. I felt this was needed to ensure the bulgur soaked up the surrounding moisture. It may not be needed
  • it certainly won't hurt though.
  • Stand the meatloaf tin in a deep roasting dish
  • half-filled with boiling water
  • Cover the the large dish with tin foil and bake for 30 minutes
  • Remove the foil
  • take the tray out of the bain marie and bake uncovered for a further 10 minutes
  • Remove from the oven and allow to rest for 15 minutes