pickyfrench

 This is a quarter recipe for 3x 4" cakes. (but logistically will make two tall 4" cakes and then cut in half) Original full is for 3x 9" cakes.

Cook Time: 28-30 minutes (will try 20?)

Cake

1 scant cup cake flour

1/4 t baking powder

1/4 t baking soda

1/4 t salt

5 T butter

1/2 c sugar

1 t vinegar + 1/3 c milk (let sit for 5 min)

1 T + 1 t of peanut oil

1 egg, room temp

1/2 egg white, room temp

1 t vanilla

1/4 scant cup sprinkles

1. Preheat oven to 350°F (177°C). Butter and flour three 4-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Suggestion: fit with wet cake strips.

2. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

3. Using KitchenAid with a paddle attachment, beat the butter and sugar together on high speed for 5 minutes until completely creamed together and fluffy. 

4. Add vinegar to milk to make butter milk and stir.

5. Add the oil and beat for 1 minute until combined. 

6. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined.

7. Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. 

8. Gently fold in the sprinkles. 

9. Pour and spread the batter evenly into each cake pan.

10. Bake for around 28–30 minutes or until the cakes are baked through. Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

11. Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.

Make the frosting: 

1. In a large bowl using a stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. 

2. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes.  Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.

Assemble cake + apply crumb coat: 

1. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Or use the cake slicer thing.

2. Place one cake layer on your cake stand or serving plate. Using a large icing spatula or small offset spatula, evenly cover the top with about 0.5 cup (about 125g) of frosting. Repeat with second cake layer, 0.5  more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. 

3. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.

4. Mix sprinkles in frosting. Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.

5. Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.

Cover leftover cake tightly and store it in the refrigerator for 5 days.

Notes

Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared and then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. (Add a splash of cream to thin out frosting if needed.) See step 10 if you want to store the frosted/decorated cake before serving it. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions.

Eggs: 2 whole eggs provide structure, moisture, and richness. 1 extra egg whites keep the cake light. I don’t recommend using 3 whole eggs as a replacement; stick to the 2 eggs + 1 egg whites combination.

Buttermilk: If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

Sprinkles: Avoid using sprinkles that will dye your batter. Steer clear from nonpareils, which are the little balls. The pictured cake uses Betty Crocker “Parlor Perfect” rainbow sprinkles, which I find in my regular grocery store. I also like to use these rainbow jimmies or pastel colored quins. Note that naturally colored sprinkles may lose their color in cake batter.

Originally from: https://sallysbakingaddiction.com/funfetti-layer-cake/

3 and 3/4 cups (443g) cake flour (spooned & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and 1/4 cups (282g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

1/3 cup (80ml) vegetable oil (used peanut)

4 large eggs, at room temperature*

2 large egg whites, at room temperature*

3 teaspoons (15ml) pure vanilla extract

1.5 tablespoon vinegar, fill to 1 and 1/2 cups milk, sit for 5 min (this replaces buttermilk)

3/4 cup (135g) sprinkles

Vanilla Buttercream

1 and 1/2 cups (340g) unsalted butter, softened to room temperature

5 and 1/2 cups (650g) confectioners’ sugar (I used a whole 680g bag of powdered sugar from whole foods)

1/3 cup (80ml) heavy cream, at room temperature

3 teaspoons (15ml) pure vanilla extract 

1/8 teaspoon salt

optional: additional sprinkles for garnish

Ingredients

CAKE

1.5 + 1/4 + 1/8 cups (222g) cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (or no salt if using sales butter)

1/2 and 1/8 cups (1 stick + 2 TBS; 145g) unsalted butter, softened to room temperature

1/1 + 1/4 + 1/3 cups (175g) granulated sugar

1/6 cup (40 ml) vegetable oil

2 large eggs, at room temperature

1 large egg white, at room temperature

1.5 teaspoons (7 ml) pure vanilla extract

3/4 cups (190 ml) milk, at room temperature + 1 TBS of vinegar

3/8 cup (70 g) rainbow sprinkles (suggestion: betty crocker parlor perfect jimmies (NOT nonpareils)

VANILLA BUTTERCREAM

3/4 cups (1.5 sticks; 170g) unsalted butter, softened to room temperature

2/75 cups (325g) confectioners’ sugar

1/6 cup (40ml) heavy cream, at room temperature

1.5 teaspoons (7ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)

1/16 teaspoon salt

Additional sprinkles into frosting after frosting layers

Instructions

Boneless skinless chicken breast

Season with garlic, onion, pepper, Italian seasoning. 

Put in a ziploc with olive oil pound until

Thin. 

Preheat grill to 400

Cook each side until internal is 165

New June 2025

From https://www.allrecipes.com/recipe/16160/jennys-grilled-chicken-breasts/

From rotation student, Cheryl Chan

• Mix 220g butter at room temperature, 70g powered sugar, 25g egg (~half an egg), 280g all purpose flour
• Divide the dough into 4 equal portions
  • Chocolate: 3g cocoa powder, some chocolate chip
  • Matcha: 3-4g matcha powder
  • Oreo: 1 oreo cookie
  • Plain: as it is
• Wrap each dough in a parchment paper and roll it into a cylindrical shape. Let them chill in the freezer for 30min - 1hr
• Cut the frozen dough
• Preheat oven to 350F, bake for 15-20min and let cool after

Ingredients

2.25 pounds boneless skinless chicken breast, fat removed, cut into 1-inch pieces

¼ cup (32 g) cornstarch

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

2 tablespoons extra virgin olive oil

⅓ cup (85 g) soy sauce

⅓ cup (83 g) water

⅓ cup (67 g) light brown sugar, packed

2 teaspoon perilla oil

2 teaspoons garlic, minced

2 yellow onions, diced

5 large jalapeno peppers, stemmed, desseeded, sliced

cooked white rice, for serving

Instructions

In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.

In a medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.

To a lwok over medium-high heat, add oil. When the oil is shimmering, carefully add chicken to the hot oil. (Do this in 2-3 batches.) Cook for 2-3 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate, and tent to keep warm.

To the same skillet, add onions and jalapeno. Cook until softened (about 4-6 minutes).

Add the chicken and the soy sauce mixture to the pan and stir to combine. Continue to cook for 2-3 minutes.

Serve  over cooked white rice.

modified (chicken breast, more; more onion, perilla for sesame) from here; https://iamhomesteader.com/jalapeno-chicken/#wprm-recipe-container-118614

x

this wasn't that great because it was a lot more work than chicken marsala and probably a little worse

new: May 2025

https://www.allrecipes.com/recipe/214488/lemon-chicken-piccata/

https://www.foodandwine.com/chicken-piccata-pasta-8775045?link_source=ta_first_comment&taid=682fad67fd67af0001e125ae&utm_campaign=foodandwine&utm_content=photo&utm_medium=social&utm_source=facebook.com&utm_term=2025011716&fbclid=IwY2xjawKdqSlleHRuA2FlbQIxMABicmlkETEyczk2UUUxa0UzWUduZmZNAR6xB1uak95KUbbWRxvfIXBFXdxiqan-aLAXPGZnqlWMOWanFc-TVB9W2Ipt7g_aem_cQp_xSVBI4Xr2HkS8vcRcg

 https://www.gordonramsay.com/gr/recipes/southern-indian-fish-curry/

 https://www.thepioneerwoman.com/food-cooking/recipes/a63801311/egg-roll-in-a-bowl-recipe/

 Tri colored rotini

Pasta salad seasoning

cherry tomatos

cheddar cheese

olives

cucumbers

bell peppers

 https://thenovicechefblog.com/homemade-chicken-and-dumplings-recipe/

 https://www.ambitiouskitchen.com/best-cinnamon-rolls/

Ingredients

DOUGH

¾ cup (180 grams) milk (whole milk or 2% preferred)

2 ¼ teaspoons (one ¼-ounce package) quick-rise (instant) or active dry yeast*

¼ cup (50 grams) granulated sugar

4 tablespoons (57 grams) salted butter, melted and cooled

1 large egg plus 1 large egg yolk, at room temperature

3 cups (360 grams) bread flour, plus more as needed

¾ teaspoon kosher salt

Extra-virgin olive oil, for greasing the bowl

FILLING

4 tablespoons (57 grams) salted butter, softened

⅔ cup (142 grams) packed dark brown sugar

1 ½ tablespoons ground cinnamon

CREAM CHEESE FROSTING

4 oz (112 grams) cream cheese, softened

¾ cup (85 grams) powdered sugar

3 tablespoons salted butter, softened

½ teaspoon vanilla extract

Instructions

Prepare the dough: In a small microwave-safe bowl, warm the milk by microwaving it for 45 seconds to 1 minute, until it registers 115°F on a thermometer and feels like warm bath water.

Place the warmed milk in the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. (If using active dry yeast, add the sugar now and let the yeast sit with the sugar until foamy, about 5 minutes.) If you haven’t already, add the sugar, then the melted butter, egg, and egg yolk. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.) Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).

Knead the dough: Place the dough hook on the stand mixer and return the bowl to the mixer. Mix the dough on medium speed until it comes together and feels soft and slightly sticky, 8 to 10 minutes. If it’s too sticky—meaning it’s sticking to the bottom of the mixer—add another 1 to 3 tablespoons bread flour, 1 tablespoon at a time. (Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on a well-floured surface.) Meanwhile, place a clean dish towel in your dryer to warm.

Lightly grease a large bowl with olive oil. Transfer the dough ball to the bowl, then cover with plastic wrap and the warm towel. Allow the dough to rise until doubled in size, 1 to 1½ hours. (This may be more or less time depending on the time of year, the humidity, and the temperature in your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.

Generously dust a surface with flour. Turn out the dough and use a rolling pin to roll the dough into an 10 × 14-inch rectangle.

Prepare the filling: Spread the softened butter over the dough, leaving a ¼-inch margin at the far short side of the rectangle. In a small bowl, mix together the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the butter, then gently rub the brown sugar mixture into the butter.

Starting from the short side without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off the ends of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.

Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.

Line a round or square 9-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touching each other in the pan, 45 minutes to 1 hour.

Meanwhile, preheat the oven to 350°F.

Bake the cinnamon rolls: Once the rolls have risen, remove the plastic wrap and towel and bake until golden brown on the edges, 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle. Cool for 10 minutes.

Prepare the cream cheese frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, powdered sugar, butter, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed until smooth and fluffy, 1 to 2 minutes. (Alternatively, whisk the frosting by hand.) Spread the frosting over the warm rolls and serve.

To store: Cover the whole pan with plastic wrap and foil or place individual cinnamon rolls in airtight containers or silicone bags and store in the fridge for up to 5 days. Reheat the cinnamon rolls individually in the microwave in 15 second intervals until warm.

Notes

*If you use quick rise or instant yeast you do not need to "proof" it before adding in the dough ingredients. If you use active dry yeast, you'll want to dissolve it in the warm milk until little bubbles appear before adding the rest of the dough ingredients. The dough may take longer to rise with active dry yeast as well.

To make overnight cinnamon rolls:After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30-45 minutes before baking (this is known as the second rise).

Check the blog post for instructions on how to freeze cinnamon rolls, plus additional tips, tricks and FAQs!

Enough to make two lasagnes: the big le creuset heritage baking dish and the square one

heavily altered from: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

New: Apr 2025

 Ingredients

Yield:

4 to 6 servings

1(4-inch) piece fresh ginger, peeled

6garlic cloves, peeled

1jalapeño

2pounds ground chicken

1large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving

3tablespoons fish sauce

Kosher salt

2tablespoons vegetable or coconut oil, plus more as needed

2cups chicken broth

1(14-ounce) can full-fat coconut milk

½teaspoon granulated sugar

5ounces baby spinach

1tablespoon lime juice, plus lime wedges for serving

Steamed white or brown rice, for serving

Step 1

Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

Step 2

Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

Step 3

Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

Step 4

Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

originally from: https://cooking-nytimes-com.translate.goog/recipes/1020631-thai-inspired-chicken-meatball-soup?_x_tr_sl=auto&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=wapp&_x_tr_hist=true

 Used avocado oil. New mar 2025

https://hostthetoast.com/tostones-fried-green-plantains/

x

ROASTED CARROT SOUP  

New: Feb 2025

2 lb carrots, washed, dried and cut into 1/2 inch coins

2 tablespoons olive oil

1 tablespoon garam masala

1 head garlic, cut in half

2 inch knob of fresh ginger, (14g) peeled and minced or 1 teaspoon ground ginger

2 medium white onions, cut into quarters and separated (to prevent burning)

6 cups chicken broth

2x 13.5 oz cans coconut milk, canned and full fat

juice of one lime or lemon

3/4 teaspoon sea salt

OPTIONAL

2 teaspoon turmeric

Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat

Instructions 

Preheat oven to 400℉ on convetion

On a large sheet pan prepared with a foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Add the garlic head, cut side down

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.

Remove from oven and remove the skins from the garlic.

In a large blender, add the roasted vegetables including the garlic with the skins off, chicken broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. If needed, do this in increments. 

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. 

Add to large stockpot on the stove and simmer.

Taste and add salt and pepper to taste if necessary.

Originally from: https://jessicainthekitchen.com/roasted-carrot-soup-vegan-gluten-free-easy/#recipe

New: Feb 2025 

2 lbs of ground turkey (85/15 tastes best but any ratio of fat works fine)

1 t salt

1 t pepper

1 t sage

1 t garlic powder

2 t paprika

.5 t sugar

.25 t nutmeg

.5 red pepper flakes

First mix all spices together in small bowl. 

Add spices to ground turkey and mix well. (You might have to stir a lot to get everything combined well.)

Form into patties.

 Cook in preheated cast iron pan on medium, flipping as needed until 160 degrees internal

also possible things to add:

thyme, majoram, onion powder, garlic granules

most recipes used much more salt

 https://www.foodandwine.com/chicken-piccata-pasta-8775045?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons

Lemon Meringue Pie

New: November 2024 

https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/

 New: December 2024

Pre heat oven to 400

Put 1 large container of cherry tomatoes and 2 peeled, halved onions on baking sheet. Roast for 30 minutes. Blend using an immersion blender. Serve with pasta.

 https://hostthetoast.com/easy-chickpea-curry/

(or no coconut: https://www.verywellfit.com/trinidad-style-curried-channa-4122165)

https://cooking.nytimes.com/recipes/1026284-buche-de-noel-cookies 

Derek and Jeremy made for holiday party 2024

Marcella Hazen Bolognese

2 tablespoons vegetable oil

8 tablespoons (4 oz) unsalted butter, divided

2 chopped onion

6 sticks chopped celery

6 chopped carrots

1 pound ground chuck

1 pound ground pork

kosher salt and freshly ground black pepper

2 cups whole milk

A pinch of ground nutmeg

2 cups dry white wine

1 can tomatoes with their juice

1 pound tagliatelle, (homemade or storebought), cooked and drained

freshly grated Parmigiano-Reggiano cheese, at the table

Instructions 

Warm the 2 tablespoons vegetable oil and 6 tablespoons of the butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming. Toss in chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.

Toss in the chopped celery and chopped carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.

Add the 1 pound ground chuck and 1 pound ground pork, a very healthy pinch of kosher salt and freshly ground black pepper. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have just lost their raw-red color.

Reduce the heat to low. Pour in the 2 cups whole milk and simmer gently, stirring frequently, until the liquid has completely evaporated, about 1 hour.

Stir in the 1/8 teaspoon freshly grated nutmeg. Pour in the 2 cups dry white wine and gently simmer, stirring frequently, until it's evaporated, about 1 1/4 hours more.

Add the 3 cups canned imported San Marzano tomatoes and stir well. When the sauce begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers with just an intermittent bubble breaking the surface.

Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there's a chance that it'll start drying out. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary, just know that it's crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce.

Taste a spoonful—or two—of sauce and season with salt and some good grindings of pepper to taste. Add the remaining 2 tablespoons butter to the cooked, hot pasta and toss with the sauce. Serve with freshly grated Parmigiano-Reggiano cheese on the side.

 Ingredients

2 cups milk (preferably whole or 2%)

1/8 cup unsweetened cocoa powder

1/8 cup granulated sugar

1/4 cup bittersweet or semisweet chocolate chips or chopped chocolate bar

1/8 teaspoon pure vanilla extract

Instructions

1. Place milk, cocoa powder and sugar in a small saucepan. Heat over medium/medium-low heat, whisking frequently, until warm (but not boiling). 

2. Add chocolate chips and whisk constantly until the chocolate chips melt and distribute evenly into the milk. Can keep on low heat for a while

3. Add vanilla right before serving

 Cook half lb of pasta

Add 8 oz of spinach when almost done

Drain

Return to heat with some reserve water

Add 2 lightly beaten eggs and 2T cream

Add garlic, salt, pepper

Cook until thickened 

Double from original

Ingredients

Eggplant

• 4 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
• 3/4 tsp cooking salt / kosher salt
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice (or more oil)

Chermoula spice mix (Note 2)

• 1 T coriander
• 1T paprika
• 2 tsp cumin
• 1.5 tsp all spice powder
• 1 tsp garlic powder
• 1 t ginger
• 1 t turmeric powder
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper

Spiced beef or Lamb topping

• 2 tbsp olive oil
• 4 garlic clove , finely minced
• 1 onion , finely chopped
• 1 lb beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
• 1/2 tsp cooking/kosher salt
• 4 tsp tomato paste (Note 3)
• 1/2 cup water

To Serve

• Yogurt , plain
• 4 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
• 4 tbsp pinenuts , toasted (Note 4)

From Grace

Original:  https://www.recipetineats.com/moroccan-baked-eggplant-with-beef/#wprm-recipe-container-25354