Pescatarian Bobotie
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Learn more →Ingredients
6 servings
For the meat filling
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 lbs ground beef
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 2 tbsp mild curry powder
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- 1 tsp salt
- 2 tbsp apricot jam
- 1 tbsp white wine vinegar
- ⅓ cup whole milk
- 2 slices white sandwich bread, crusts removed
- ¼ cup golden raisins
- ¼ cup slivered almonds
- 6 fresh or dried bay leaves
For the topping
- 1 ½ cups whole milk
- 3 tbsp cornstarch
- ½ tsp ground turmeric
- ¼ tsp salt
Instructions
- 1
Preheat the oven to 350°F (175°C). In a small bowl, pour the 1/3 cup milk over the bread slices and let them soak for 5 minutes, then squeeze out the excess milk and tear the bread into rough pieces; discard the soaking milk.
- 2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook until fragrant, about 1 minute.
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