still ended up with an incredibly yummy dinner.
Minced beef and very finely diced tomato, red pepper and onion mixed
with tomato paste, pomegranate molasses, sumac, cumin, cayenne and s&p.
The 'paste' spread very thinly over a pita and baked directly on the
racks in a very hot oven until the meat is cooked.
Garnished with chopped parsley, toasted pinenuts and a squeeze of lemon.
Served with an Israeli style salad and babaganoush.
2 comments:
What a strange way to cook minced meat!!
Roughly how long does it take to cook in the oven? (I assume that by very hot you mean 230 - 250 C)
actually an increddibly smart way to stretch a small amount of meat...
you could probably get dinner for 4 from 500g or less.
and yeah, very hot is 230+ for about 5-8 mins...
some of the recipes used more tomato (or even passata) to thin the meat out even more - which would make it cook even quicker.
check out this video http://www.youtube.com/watch?v=Xc8fnzvN0GU to see how to really do it (starting with the dough) and you can see how thin the meat can be.
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