Moroccan meatloaf with peppers and pistachios

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This recipe needs advance preparation!
Moroccan meatloaf with peppers and pistachios
Moroccan meatloaf with peppers and pistachios
Moroccan meatloaf with pistachios and peppers
Servings:Serves 4 to 6 people
Calories per serving:623
Ready in:3 hours 25 minutes
Prep. time:2 hours 45 minutes
Cook time:40 minutes
Difficulty:Difficult
Recipe author:JuliaBalbilla
First published:31st October 2012
Fresh out of the oven

The economical meal is simple to prepare and cook and ingredients can be easily changed to suit your taste. It is a wonderfully fragrant dish and would be brilliant for dinner parties (if we had such things). The lamb was perfectly moist and slightly pink in the centre. We had this with seedy naans and tzatziki.

I 'created' this dish because I wanted to try out my recently obtained ras el hanout and pomegranate molasses. If you don't have ras el hanout, see the ras el hanout page and make your own spice mix.

Though not a replacement for pomegranate molasses, a sprinkle of sugar or runny honey and the juice and zest of an orange or tangerine would work just as well.


Ingredients

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Mise en place

  • Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

  1. Lighly grease a small loaf tin
  2. Heat the oil in a pan and fry the onion and garlic until translucent, about 5 minutes
  3. Add the spices, salt and pepper and fry off for another minute or so then remove from the heat
  4. Add the onions to a bowl together with the uncooked lamb, bulgur wheat, beaten egg, pistachios, and peppers and combine with your hands
  5. Pack the mix into the loaf tin, brush the surface with 3 tablespoons of pomegranate molasses, scatter the chopped apricots over the top and garnish with the bay leaves
  6. Leave to stand for a few hours. I felt this was needed to ensure the bulgur soaked up the surrounding moisture. It may not be needed, it certainly won't hurt though.
  7. Stand the meatloaf tin in a deep roasting dish, half-filled with boiling water
  8. Cover the the large dish with tin foil and bake for 30 minutes
  9. Remove the foil, take the tray out of the bain marie and bake uncovered for a further 10 minutes
  10. Remove from the oven and allow to rest for 15 minutes

Serving suggestions

Serve sliced, hot or cold

Serve with Batatas harras (Lebanese spiced potatoes)

Variations

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