You Will Need:

Main Dish

2 large onions, chopped
Ina Paarman’s Garlic Pepper Seasoning
olive oil
3 cloves of garlic, finely sliced
2 eggs
¼ cup (60 ml) full cream plain yoghurt
¼ cup (60 ml) water
½ cup (125 ml) bulgar wheat
3 T (45 ml) parsley, chopped (reserve a little for garnishing)
2 t (10 ml) grated lemon rind
1 T (15 ml) lemon juice
500 g beef mince
1 x 25 g Ina Paarman’s Liquid Beef Stock
canola oil

Main Dish

2 large onions, chopped
Ina Paarman’s Garlic Pepper Seasoning
olive oil
3 cloves of garlic, finely sliced
2 eggs
¼ cup (60 ml) full cream plain yoghurt
¼ cup (60 ml) water
½ cup (125 ml) bulgar wheat
3 T (45 ml) parsley, chopped (reserve a little for garnishing)
2 t (10 ml) grated lemon rind
1 T (15 ml) lemon juice
500 g beef mince
1 x 25 g Ina Paarman’s Liquid Beef Stock
canola oil

Method:

Adjust the oven rack to the middle position and preheat to 180 °C.

Brown the onions seasoned with 1 t (5 ml) Garlic Pepper Seasoning in 2 T (30 ml) olive oil. Add garlic and sauté for another minute. Leave to cool in the pan. In a large mixing bowl mix the eggs, yoghurt, water, bulgar wheat, 1 T (15 ml) Garlic Pepper Seasoning, chopped parsley, lemon rind, lemon juice, mince and Liquid Beef Stock together.

Add the onion mixture to the meat and mix to blend. Wash the onion pan. Heat the pan with 2 T (30 ml) of oil. Flatten the meat mixture in the frying pan, patting it down to form a flat cake. Place the pan in the oven. Bake for 20 minutes. Squeeze Pepper Sauce over in a circular pattern as illustrated and bake for a final 15 minutes.

Cut meat cake into 8 portions. Garnish with chops parsley.

Serve with seasonal vegetables or a green salad.

Variation

For a milder version, season the Beef Cake with Meat Spice instead of the Garlic Pepper Seasoning and serve with our Ready to Serve Mushroom Sauce or Peach Apricot or Sweet Chilli Chutney.

If bulgar wheat is not available, use couscous.