Middle Eastern Meatza
So I am becoming a bit of a fan of Sarah Wilson’s I Quit Sugar. She has some great and unusual ideas for recipes, always a surprise when I end up completing one of her meals. This one to me is like a meat cake, I didn’t have all the ingredients as it was a last minute dish but the few bits missed out I shall look forward to trying with it next time, it still tasted fab!. Of course Archie and Teddy (my four legged friends) agreed and thought it would be best without toppings and just served to them as Archie had re-named it ‘Dog Cake’ – (they wish!!!)
I admit it is not the most attractive of looking meals, but the plus points are it is quick and easy to make and most of all it tastes absolutely delicious. Whilst it is cooking it gives of just the best aromas and had us all salivating. For meat lovers and hungry teenage boys it is a no brainer, they wolfed it down in seconds. So I would like to share with you this simple yet tasty meal.
Middle Eastern Meatza
- 500g lean organic beef mince
- 1 teaspoon smoked sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1/2 cup (75ml) greek style full fat organic plain yoghurt
- 1 small red onion finely sliced
- 2 teaspoons pine nuts
- 1 bunch aspargus, trimmed
- 1/4 cup (25 g) finelay grated parmesan cheese
- 1 teaspoon chilli flakes (optional) or to taste
- large handful of rocket leaves
- 1/2 tablespoon olive oil
- squeeze of lemon juice
- Preheat the oven to 200 degrees celsius (gas 6) and line the base of a 23 cm pie dish or a spring form cake tin with baking paper.
- In a large bowl mix together the beef and spices.
- Spread the mince over the base of the prepared tin, pressing it down into the edges – the crust should be even all around and about 1cm thick.
- Bake for 10 – 15 minuts or until the edges are beginning to brown.
- Remove from the oven and pat dry with kitchen paper, removing any juices from the sides if necessary.
- Arrange the yoghurt, onion, pine nuts, asparagus and cheese on the top. Return to the oven and bake for another 10 minutes or until the cheese has melted. Meanwhile toss the rocket leaves with the olive oil and lemon juice. Remove the meetza from the oven and arrange the dressed rocket on the top to serve.
- Top tip – if you are cooking just for yourself, before arranging all the toppings divide in to four sections and freeze the portions you don’t need for later.
As usual this is a foodie contribution also to the great food party held at Fiesta Friday
Archie the chef said he really loved this one and re-named it ‘Pug Cake’
What are you up to this weekend? Are you having crazy weather like us Brits? One minute torrential rain for ten minutes, then sunshine, then thunder, it’s enough to send someone doolally!