Ottolenghi’s Shawarma Meatloaf with Caramelized Onions

Yield: 6 servings

Ingredients

MEATLOAF

2 onions, grated

3 eggs, lightly beaten

3 garlic cloves, minced

1 tablespoon ground cumin

1 tablespoon paprika

1 ½ teaspoon ground allspice

1 ¼ tsp ground turmeric

¼ teaspoon cayenne pepper

125 grams bulgur

750 grams ground lamb or beef 

1 large zucchini, grated (200 grams)

15 grams cilantro, leaves and stems finely chopped, plus 5 grams extra leaves to serve

15 grams mint leaves, finely chopped

3 tablespoons olive oil

Salt

Black Pepper

CARAMELIZED ONION TOPPING

3 tablespoons olive oil

3 onions, thinly sliced

1 teaspoon granulated sugar

2 tablespoons pomegranate molasses

½ teaspoon cinnamon

½ teaspoon allspice

POMEGRANATE YOGURT

1 tablespoon pomegranate molasses

300 grams thick Greek-style yogurt

2 tablespoons pomegranate seeds, to serve (optional)

Directions

1. To make meatloaf, put grated onions, eggs, garlic, spices and bulgur into a medium bowl. Set aside in fridge for an hour, to soak and ‘bloom’. Add lamb, grated zucchini, cilantro, mint, 2 tablespoons of the oil, 1½ teaspoons of salt and a good grind of pepper and mix well to combine.

2. Meanwhile, make caramelized onions. Over medium-low heat, add oil to a medium saucepan. Add onions, sugar, ¾ teaspoon of salt and some pepper and cook for 15–20 minutes, stirring often, until slightly caramelised. Add pomegranate molasses and spices and cook for another 5 minutes. Remove from heat.

3. Pomegranate Yogurt: Swirl pomegranate molasses into yogurt and set aside.

4. Preheat oven to 350 F convection, or 375 F conventional oven. Place a 28cm cast-iron ovenproof skillet on high heat and, when hot, add remaining 1 tablespoon oil and spread it in the pan. Add meatloaf mixture and, using your fingers, quickly pat down and immediately place in the oven. Bake for 20 minutes. Spread caramelized onion topping evenly on top and bake for a further 10–12 minutes. Remove from oven and set aside for 15 minutes, to rest.

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

NOTE: Getting ahead: The meatloaf can be made and sitting ready in the pan for

up to a day before baking. Once baked, it keeps for a couple of days in

the fridge: bring it back up to room temperature or warm through before

serving.