David's Recipe for Kosher Bobotie
Easier than it looks, and easier than almost any other recipe for bobotie.
Main Course, Jewish? Cape Malay?
- 1/2 cup olive oil, divided
- 1 onion, sliced into Cs
- 1 kg ground beef (1 large package where I live)
- 1 apple
- 1/2 cup lemon juice
- 6 dried apricots, cut into quarters
- 1/2 in stick cinnamon, ground, divided
- 3 cloves, ground, divided
- 1/2 coffee spoon ground nutmeg, divided
- 1/2 coffee spoon ground black pepper, divided
- Pinch of salt, divided
- 1 egg for the meat
- 1 cup bread crumbs
- 1/4 cup water
- 2 eggs for the topping
- 300 ml coconut milk (I imagine that you can use real milk if you don't need it kosher.)
- Preheat the oven to 325°F.
- Oil a 9 in x 13 in baking pan.
- Very lightly brown the onions in a second portion of the olive oil, leaving some of the oil.
- Core and peel the apple and dice it straight into the lemon juice to keep it from turning brown. (It might be even better to leave the apple unpeeled, but I haven't tried it.)
- Saute the apricot quarters until they just barely begin to caramelize.
- Mix thoroughly the meat, onions, fruit, most of each spice, most of the salt, egg, bread crumbs. and water.
- Bake in the oiled baking pan until browned. 50 minutes worked for me. Meanwhile, mix together the two eggs, coconut milk, and the rest of the salt and spices.
- Pour about half of the coconut milk mixture over the top of the bobotie.
- After a few minutes, when the coconut milk mixture on the bobotie has pretty much hardened, pour on the rest.
- It should take about 10 minutes from the first addition of the coconut milk mixture for the topping to harden. The bobotie is then ready to serve.