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How To make Queen Of Sheba Meatloaf
2 tb Virgin olive oil
3 tb Butter
4 Garlic cloves, crushed
2 md Onions, finely chopped
1/2 c Finely chopped fresh Italian
-parsley 1 t Fennel seeds
2 1/2 lb Lean ground lamb
1 lb Ground hot sausage, casing
-removed Juice of 1 lime 1/4 c Dry vermouth
3/4 c Dry bulgur wheat, soaked for
-30 minutes in water to -cover 2 lg Eggs, lightly beaten
3 tb Ketchup
1 t Sesame oil
2 tb Dried mint
1 t Ground allspice
1/4 t Dried rosemary
1 t Ground cinnamon
1/2 t Grated nutmeg
1/8 t Black pepper
2 tb Worcestershire sauce
1/4 c Toasted pine nuts
1/3 c Pistachios
3 tb Bay leaves, split in half
Preheat oven to 375'F. Thoroughly coat a Bundt pan with olive oil. In a large saute pan, heat the olive oil and 2 tablespoons of butter. Add the garlic and onions. Saute until the onions are transluscent, about 3 minutes. Add the parsley and fennel seeds. Remove half the onion mixture and combine with the ground lamb in a large bowl. Set aside the other half of the onion mixture. Add the ground sausage to the saute pan, and brown. Add the lime juice and vermouth. Remove from the heat. Add this mixture to the reserved onion mixture. Set aside. Squeeze the excess water from the bulur wheat. Mix with the lamb. Add the eggs, ketchup, sesame oil, mint, allspice, rosemary, cinnamon, nutmeg, black pepper and Worcestershire sauce. Mix well. Divide this mixture in half. Press half the lamb mixture into the pan. Arrange the sausage mixture on top of the lamb. Sprinkle the pine nuts and pistachios evenly over the sausage layer. Press the other half of the lamb mixture on top of the nut layer. Dot the loaf with the remaining tablespoon of butter and place the broken bay leaves on top of the loaf. Bake for 1 hour or until done. Remove the bay leaves. Let the loaf sit for 15 minutes before inverting it onto a round serving platter. Serves 8-10.
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Ham Dinner In Half An Hour | The French Chef Season 3 | Julia Child
There comes a time when you have no time, yet it’s company time. That’s the time for this chic three course meal.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Epilouge From Babylon To Timbukti: By Rudolph R. Windsor
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From Bean to Cup Ethiopian Harar roasted over gas stove.
Roasting over a gas stove range. With a cast iron skillet. I used 1/3 cup of green beans on a med to med low. for about 5 min and then low for the last 3 or 4 min.
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Sweet Nuttings Gluten free main dish - pistachio kofte recipe 2.wmv
Remember what we once said about how the Queen of Sheba preventing commoners from growing pistachio for their own consumption because it was considered a royal food?
Well , here is a recipe for royal dish that the Queen of Sheba used to love (we just made that up of course ..but we think she would have liked it given how much she appreciated pistachios)
This recipe combines meat kebab with, yes, pistachio...it is divine !!!
There are many recipes for Kofte and Pistachio Kebab, this one we have taken from cookthink, adapted to our taste and are proud to share.
Indgredients:
Spice mix:
1 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoons dried mint
1 tablespoon chili peppers
1 tablespoon black pepper
Kofte:
1 pound ground beef or lamb
1 egg
1 cup toasted and coarsely ground pistachios
Serve with:
Romaine leaves
Tomatoes
Greek-style yogurt
Process:
1. Knead the ground meat with spices, egg and pistachios and continue to knead the meat until the mixture comes together again and resembles a wet dough. Add salt to taste.
2. Shape the meat into 8 (2-ounce) patties or short sausage shapes and press each patty into a skewer. Squeeze and shape the kofte into long, thin patties around the skewers.
3. Grill the kofte for 3 to 4 minutes on each side, until golden brown and cooked through.
Presentation:
Rest the kofte on romaine leaves. Serve with tomatoes and yogurt...
For more information on Sweet Nuttings products visit