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Ottolenghi’s Shawarma Meatloaf with Caramelised Onions

Yotam Ottolenghi

by Yotam Ottolenghi, Helen Goh, Verena Lochmuller, Tara Wigley from Ottolenghi COMFORT

With all of the complex, aromatic layers of flavour of a shawarma in simple meatloaf form, this delicious dish from Ottolenghi is a perfect alternative Sunday lunch centrepiece. As seen on Sunday Brunch.

From the book

Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller

Introduction

Meatloaf: is it the texture that makes it so comforting, the memory so many of us have of eating it as kids, or the relative ease – mix it all together and bake – with which it’s made? As ever, it’s a little bit of everything. This particular meatloaf is a bit of a double-whammy for Yotam in terms of food-as-memory-as-comfort. As well as eating a lot of meatloaf growing up, he also ate a lot of lamb shawarma. With all the flavour of a lamb shawarma but in easy meatloaf form, the result is a complete trip down memory lane.

Getting ahead: The meatloaf can be made up and sitting packed in the tin for up to a day before baking, if you want to get ahead. Once baked, it keeps for a couple of days in the fridge: bring it back to room temperature or warm through before serving.

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Ingredients

For the meatloaf:
2 large (265g) onions, grated
3 eggs
3 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp paprika
1½ tsp ground allspice
1¼ tsp ground turmeric
¼ tsp cayenne
125g bulgur
750g minced lamb (or beef), 20% fat
1 large (200g) courgette, grated
15g coriander, leaves and stems finely chopped, plus 5g extra to serve
15g mint leaves, finely chopped, plus 5g extra to serve
2 tbsp olive oil
salt and black pepper
For the caramelised onion topping:
60ml olive oil
3 (480g) onions, thinly sliced
1 tsp caster sugar
2 tbsp pomegranate molasses
½ tsp ground cinnamon
½ tsp ground allspice
For the pomegranate yoghurt:
1 tbsp pomegranate molasses
300g thick Greek-style yoghurt
2 tbsp pomegranate seeds, to serve (optional)

Essential kit

You will need: a 28cm cast iron skillet.

Method

To make the meatloaf, put the onion, eggs, garlic, spices and bulgur into a medium bowl. Set aside in the fridge for an hour, to soak and ‘bloom’. Add the lamb, courgettes, coriander, mint, oil, 1½ teaspoons of salt and a good grind of black pepper and mix well to combine.

Meanwhile, make the caramelised onions. Put 3 tablespoons of oil into a medium saucepan and place on a medium-low heat. Add the onions, sugar, ¾ teaspoon of salt and a few grinds of black pepper and cook for 15–20 minutes, stirring often, until slightly caramelised. Add the remaining topping ingredients and cook for another 5 minutes. Remove from the heat and set aside.

Swirl the pomegranate molasses into the yoghurt and set aside. Preheat the oven to 180°C fan.

Place a 28cm cast iron skillet on a high heat and, when hot, add the final tablespoon of oil and the meatloaf mixture. Using your fingers or a heatproof spatula, quickly pat the mixture down and immediately place in the oven. Bake for 20 minutes. Spread the caramelised onion topping evenly on top and bake for a further 10–12 minutes. Remove from the oven and set aside for 30 minutes, to rest.

Sprinkle over the extra mint and coriander leaves and the pomegranate seeds, if using. Serve warm or at room temperature, with the pomegranate yoghurt alongside.

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From the book: Ottolenghi COMFORT

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