Yemenite meat loaf (halabi kebab)

Yield: 1 Servings

Measure Ingredient
2½ pounds Ground beef
3 tablespoons Flour
1 tablespoon Oil
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Zhoug*
3 tablespoons Oil
1 cup Finely chopped onions
1 cup Sliced mushrooms
1 cup Chopped parsley
3 Eggs
small Green chili peppers
1 cup Chopped parsley
1 cup Chopped fresh coriander
1½ tablespoon Fresh minced garlic
1 teaspoon Pepper
1 teaspoon Salt
1 teaspoon Ground cumin
2 tablespoons Olive oil

ZHOUG

from The Yemenite Cookbook by Zion Levi and Hani Agabria Combine ground beef with flour, 1 tbsp oil, salt, pepper and zhoug. Form the meat mixture into a 10-inch loaf. Make a well the entire length of the loaf.

Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and parsley until the onions are golden. Place the mixture in the well of the loaf. Lightly beat the eggs and pour over the vegetables.

Preheat oven to 350 degrees.

Pat the sides of the loaf together to close up the well, and wrap in aluminum foil. Bake for 30 minutes. The loaf may be served either hot or cold.

*Zhoug is a source of pride among the Yemenite population. Made with the sharpest of chili peppers, it is eaten with classically oriental Jewish meals. More than just a condiment, it is a tradition. Yemenites believe that daily consumption of zhoug wards off disease and strengthens the heart. It can be an addition to salad, and a sauce for various kinds of meat, fish and poultry dishes.

Zhoug: In a blender, puree enough chili peppers to measure 1 cup. Puree parsley and coriander together and blend well with the chili peppers. Add garlic, seasonings and olive oil. Again, blend well. Put the zhoug in a jar and keep it in the refrigerator. It will remain fresh for many months.

Posted to JEWISH-FOOD digest V97 #001 From: MemVovShin@...

Date: Thu, 2 Jan 1997 20:42:14 -0500

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