By Humaira

Since I've got a copy of the Turmeric, The Wonder Spice e-cookbook and learned about the health benefits of Turmeric - I've managed to add the spice to evey dish I've made. This is the last of three recipes authors - Helen Saberi and Colleen Taylor Sen have kindly shared with us from their book.

You may purchase Turmeric - The Wonder Spice on Amazon.

Bobotie

Bobotie is a South African curry-type baked dish that contains finely minced meat and a blend of sweet and sour ingredients. It is topped with an egg-and-milk sauce. It has been popular in South Africa for centuries, and was declared their national dish by the United Nations Women’s Organisation in 1954.

It is a dish of varied heritage, said to have been originally brought from Holland by founding father Jan van Piebeeck in 1652—however, because the Dutch had a flourishing spice trade with the East, spices were added. Slaves also contributed their own tastes by adding the local sweet and sour flavors of dried fruits and nuts, such as apricots and almonds.

This recipe is loosely based on Hildagonda Duckitt’s in Hilda’s “Where Is It?” Book of Recipes.

1 medium-large slice white bread, soaked in a cup of whole milk

1–2 tablespoons butter or vegetable oil

2 onions, peeled and finely sliced or chopped

2 cloves garlic, peeled and crushed

1 teaspoon turmeric powder

1–2 tablespoons mild curry powder

2 pounds (900 g) ground lamb or beef

2 ounces (50 g) dried apricots, chopped

6–8 almonds, slivered1 teaspoon granulated sugar

Rind and juice of 1 lemon

Salt, to taste

3 eggs, divided

1 cup (240 mL) whole milk

Bay leaves (optional)

Cooked white rice, for serving

1. Preheat the oven to 350 degree (180oC, Gas Mark 4).

2. Remove the bread from the cup of milk, wring out to dry, and set aside.

3. In large skillet, warm the butter or oil over medium-low heat. Add the onions and fry until soft and golden brown. Add the garlic, turmeric, and curry powder and fry for 1 to 2 minutes. Set aside.

4. In a large pan, fry the ground lamb or beef, without oil, until golden brown. Remove from the heat and add the onion mixture, apricots, almonds, sugar, lemon rind and juice, 1 of the eggs, and the soaked bread. Season with salt and mix well. Place in a large ovenproof dish, pressing the mixture down with the back of a spoon. Set aside.

5. In a small bowl, beat the 2 remaining eggs lightly with the whole milk. Pour over the meat mixture. Add some bay leaves, if using. (Hilda suggests that the mixture can, if wished, be placed into little ovenproof cups or dishes, which was the old Indian way, with a bay leaf stuffed into each cup.)

Bake for about 30 to 40 minutes (20 to 25 minutes if using small dishes), until the topping has set and is golden brown. Hilda also suggests serving this with rice, and says “this dish is equally good made of cold mutton.”

We love to hear your thoughts on this recipe and your experience cooking Afghan food. Leave your thought in the COMMENTS section of this post.