Bedouin Fruit

Rating: 2.86 / 5.00 (7 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Remove the peel from the onions and chop them very coarsely and mix well with the minced meat (it should be about half as much as the onions) and the eggs.

The Erdapfel free from the skin, finely grate and munter the minced meat mixture form. Season carefully with salt. Add pepper to taste and stir in a little curry powder.

Garlic clove free from the peel and finely dice (but one more can not hurt ), add to the mixture form and mix.

Cut the streaky bacon into strips and then into cubes, fry in a frying pan over medium heat until lightly browned.

Later, raise the temperature a tiny bit and add the mixture to the frying pan, spreading it evenly. Sear and then turn to the other side, being careful not to over soften the onions, they should still have bite when done. The meat should be cooked through and lightly browned.

Divide evenly among the plates and top each with a pear half cut diagonally into slices.

This goes well with a cool beer and fresh gray bread.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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