Bobotie

This dish was originally made by the Cape Malay living in Cape Town, South Africa after it was colonized by Dutch settlers in 1651. Lemon leaves are traditionally used and may be obtained from a florist. Bay leaves are more easily obtained. Bay leaves come from the bay laurel tree. These trees flourish on the hilly mountains of western Turkey and their leaves have a depth of flavor superior to all others. The secret is the moist air during the summer, which is picked up from the Mediterranean and Aegean seas. At the end of the summer the wind changes direction. This hot mountain air dries the leaves quickly.

    2 pounds ground beef
    1 cup chopped yellow onion
    ¼ cup raisins
    2 tablespoons peach chutney
    1 slice white bread, crumbled
    ½ cup whole milk
    2 tablespoons fresh lemon juice
    ¼ cup toasted slivered almonds
    1 tablespoon mild curry powder
    1 teaspoon lemon zest
    1 teaspoon turmeric
    2 teaspoons salt
    ½ teaspoon ground black pepper
    3 large eggs
    1 ½ cups whole milk
    2 dried bay or lemon leaves

1.  In a 5-quart nonstick sauté pan, fry the ground beef. Add the
     onions and cook until the onions are translucent.

2.  Stir in the raisins, chutney, crumbled bread, milk, lemon
     juice, almonds, curry powder, lemon zest, turmeric, salt and
     pepper. Cook 1 minute.

3.  Place the spiced meat in a 3-quart casserole.

4.  In a medium bowl, whisk the eggs and milk. Pour the milk
     mixture over the spiced meat.

5.  Insert the bay or lemon leaves in the meat.

6.  Bake in preheated 350° oven for 50 minutes. Remove the
     leaves.

     Hint: Serve with Simply Rice, Apple Raisin
     Coleslaw and chutney. We prefer a peach
     chutney, but you can use any chutney you enjoy.

     Turmeric: This root is yellow-orange in color and has a bitter
      taste. It is cultivated in India and has been used in cooking
      since 600 BC.

      Makes 4 servings