This mitlof (English meat loaf – a meat loaf), cooked in a Mediterranean style besides ground beef filled with bulgur and pine nuts that give it a look a whole grain loaf rich in fiber. Fried onion paste along with a bouquet of spices such as zira, cinnamon and allspice fill with fantastic aroma. All ingredients are mixed with minced meat and baked in the form in the oven. Serve mitlof with light summer salad of cucumbers and tomatoes, which will sparkle new colors, if instead of the usual parsley mix it with fresh mint. Nutritional value of one serving: (6 total) Calories 410, total fat 24 g., saturated fat g., proteins 20 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 2 час.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr ground beef (25% fat)
- 1 tbsp. bulgur
- 1 English cucumber, cut lengthwise into 4 parts and cut into slices of 0.5 cm.
- 2 medium plum tomatoes, chopped
- 1 tbsp. mint leaves chopped
- 3 tbsp. l olive oil
- 2 tsp freshly squeezed lemon juice
- 2 medium onions, peeled and cut into 4 parts
- 1 tbsp. l ground zira
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 1 large egg
- 1/4 Art. whole grain breadcrumbs
- 1/4 Art. pine nuts (optional)
- Low-fat Greek yogurt to serve
Recipes with similar ingredients: bulgur groats, ground beef, nuts cedar, bread crumbs, eggs, plum-like tomatoes, cucumbers, allspice, cumin, cinnamon, mint
Recipe preparation:
- Pour bulgur into a small bowl, fill with hot water and soak for about 1 hour. Drain the water.
- In a medium-sized bowl, mix the cucumbers, tomatoes, half mint, 1 tbsp. l olive oil, lemon juice, 0.5 tsp. salt and 1/4 tsp black pepper, cover and refrigerate until readiness for serving.
- Preheat the oven to 200 ° C. Sprinkle with cooking spray 20 cm square
- In a food processor, chop the onion until pasty consistency, scraping it off the walls of the bowl as needed. In a large skillet with non-stick coating over medium heat heat the remaining 2 tbsp. l olive oil. Add onion paste and all the juices that stand out and fry, stirring occasionally, until the paste begins to fry (it will still be light), about 10 minutes.
- Add cumin, cinnamon, allspice, 1.5 tsp. salt and a little ground black pepper and continue to fry until onion paste It will look dry and the flavor will not go, 4-6 minutes.
- In a large bowl, mix the onion paste, bulgur, beef with your hands minced meat, egg, breadcrumbs, remaining finely chopped mint, 0.5 tsp salt and a little ground black pepper.
- Put the mixture in the prepared baking dish and squeeze; sprinkle with pine nuts, if you use them, and squeeze.
- Bake until the meat begins to move away from the walls of the mold, browned and not warmed up to 74 ° C, 30-35 minutes. Chop mitlof 2.5 cm thick slices and serve hot with cucumber salad and tomatoes and a spoon of Greek yogurt.
