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.)
  1. Preheat the oven to 325F.
  2. Oil a 9 in x 13 in baking pan.
  3. Very lightly brown the onions in a second portion of the olive oil, leaving some of the oil.
  4. 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.)
  5. Saute the apricot quarters until they just barely begin to caramelize.
  6. Mix thoroughly the meat, onions, fruit, most of each spice, most of the salt, egg, bread crumbs. and water.
  7. 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.
  8. Pour about half of the coconut milk mixture over the top of the bobotie.
  9. After a few minutes, when the coconut milk mixture on the bobotie has pretty much hardened, pour on the rest.
  10. 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.




 
  
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