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Berry recipes

Turkish-style beef cake

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 onion, finely chopped
4 T olive oil
2 cloves garlic, crushed
2 T baharat
2 free-range eggs
1/4 cup thick plain yoghurt
130 g bulgur wheat
2 T parsley chopped
1 T oregano
sea salt and freshly ground black pepper, to taste
500 g free range beef mince
sumac, for sprinkling
thick plain yoghurt, for serving
lemony rice, for serving

Method

Fry the onion in 2 T olive oil until soft and golden. Stir in the garlic and baharat and cook for 2 minutes.

Meanwhile, beat the eggs with the yoghurt. Stir the bulgur wheat, herbs and seasoning into the egg- and-yoghurt mixture. Allow to stand while the onion cooks and cools. Add the cooled onion and the beef mince and mix together.

Heat the remaining oil in a non-stick pan, about 20 cm in diameter. Add the mince mixture, patting it down to form a flat cake. Cook over a medium to low heat for 5 minutes, or until nicely browned.

Invert onto a suitable plate and slide back into the pan, adding a little more oil if necessary, to brown the other side. The meat should be moist. Sprinkle with sumac, slice into wedges and serve with yoghurt and lemony rice.

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