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This dish is great to make during Chol Hamoed Pesach. You cook and serve on the spot.
Watch the full episode on Savta and Me.
1 medium to large onion, chopped thinly
3 to 4 medium-size white potatoes, peeled and cut to 1/2-inch cubes
5 stems of washed and checked parsley, thinly chopped
1 pound extra lean ground beef
6 large eggs
salt, to taste
pepper, to taste
1/4 teaspoon Pereg Turmeric
1/4 teaspoon Gefen Cinnamon
1/4 teaspoon Pereg Allspice
egg rings molds (round or other shapes) to fry in
oil to sauté, and for frying
In a skillet, preheat oil and sauté the onions until golden.
Add the potatoes and sauté until softer.
Add the meat and parsley, and mix well so it does not stick to the skillet. Add the seasonings and cook, breaking up the meat as it cooks. Continue cooking until the meat is browned.
Remove the mixture with a slotted spoon and drain in a colander.
Whisk the eggs, add them to the bowl, and mix to combine.
Wash the skillet from residue or burnt pieces if any, dry it, and return to the stove.
Warm up the pan and add oil.
There are two options to form this dish: as one big fried souffle, or small individual souffles.
Option 1: One big souffle. Preheat oil in the skillet. Once warm, reduce flame to low to medium heat, place the mixture in the skillet, and cover. When the center of the souffle hardens, take a flat cover, and slide the souffle on it, then flip it back to the skillet to finish cooking the other side. It takes some practice to get it done without breaking. Alternatively, you can cut it through the middle, and flip one half at a time.
Option 2: Egg mold sized. Preheat oil in the skillet. Place greased egg ring molds or frying pancake mold in the pan. Use it to fill with the mixture and sauté till golden brown. Gently remove from the mold, flip to complete cooking, and serve in individual portions.
This dish is great served with Israeli salad, or any other vegetarian dips.
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I believe this recipe is written up wrong. In the video they only added the eggs to the mixture after the mixture was taken off the stove and drained of all the liquid. Which makes most sense because that is needed to create the shape.
The way it is written here, the eggs are added to the mixture in the initial cooking process. But then they won’t be able to hold the mixture together when creating the souffles…
@Admin, can you double check this?
It should say:
3.
Add the meat and parsley, and mix well so it does not stick to the skillet. Add the seasonings.
4.
Remove from the stove and strain out the liquid. Mix together with the eggs in a bowl. Wash the skillet from residue or burnt pieces if any, dry it, and place on the stove let it warm, and add oil.
We have updated this recipe- thanks for pointing it out!
I never before heard of Mefarke’. I probably won’t make it this Yontiff, but I will do so some time after Pesach, or maybe for Pesach Sheni, substituting ground turkey or chicken for the beef.