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Rating: 4.3/5 (39 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: African
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 429
% Daily Value**
Total Fat 19g
29%
Saturated Fat 7g
11%
Unsaturated Fat 1g
Cholesterol 125mg
42%
Sodium 525mg
22%
Total Carbohydrate 37g
12%
Dietary Fiber 3g
12%
Sugars 7g
Protein 29g
Vitamin A  7%Vitamin C  20%
Calcium  12%Iron  25%
Potassium  20%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baboti

Recipe Tags: Meat Recipes

Date Added: January 14, 2014

Ingredients:

2 teaspoons Curry Powder
1 teaspoon Ground Ginger
1 teaspoon Cayenne Pepper
2 teaspoons Sugar
1 teaspoon Turmeric
1 teaspoon Salt
1 teaspoon Pepper
5 Onions small coarsely cut
1 tablespoon Lemon Juice
1 tablespoon Apricot Jam
1 Raisin Handful
2 tablespoons Mango Chutney
1 tablespoon Worcestershire Sauce
1 Tomato cut up
4 slices White Bread
2 lb Ground Beef
1 Egg
3/4 cup Milk
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Directions:

1. Warm a heavy pot.

2. Put in first 8 ingredients, warm thoroughly. Remove from heat and add next 6 ingredients.

3. Return to low heat and mix until bubbly. Dampen and dice bread.

4. Add to mixture and stir well. Add ground beef and cook for 15 minutes.

5. Fill a shallow greased casserole dish with Baboti mixture.

6. Beat egg with milk. Add salt and pepper to taste.

7. Pour over Baboti mixture. Bake at 350 degrees for 45 minutes (until custard is golden).

Comments on Baboti Recipe:

Posted by a Visitor - January 14, 2014
Great recipe, but NOT Mediterranean cuisine. This is a South African recipe with Malaysian roots. I soak my bread in the milk prior to adding to meat mixture - by doubling the egg and milk mixture, the result is delicious and creamy.
Posted by a Visitor - March 26, 2012
I use this recipe often and it is always well received. However I have found that it is better to add 2 eggs and double the milk to 1 1/2 cups or it is a little dry. Excellent the next day for lunches too. I also serve it with buttered rice towhich I add a couple of drops of lime and a beetroot and onion salad. Yummy!
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Dietary Notes:
This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Gluten, Tomato, Sulfites, Malt, Natural Sweeteners, Apricot, Fructose Malabsorption, Hot Pepper, Beef, Onion allergies.
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