Shared by Jackie Lichaa
Shared by Jackie Lichaa
Metfuna (Karaite Meatloaf With Coriander)
Yield: one 12” skillet, serving 10-12Time: 1 hour
Metfuna (Karaite Meatloaf With Coriander)
Yield: one 12” skillet, serving 10-12Time: 1 hourFamily Journey
CairoRome
San Francisco
Following tradition, the Karaite community only eats cold dishes for Shabbat Lunch. On Jackie Lichaa’s shabbat table, this meatloaf-like dish called metfuna, which is flavored with freshly roasted and ground coriander seeds, takes center stage. You’ll need a spice grinder to make this; if you don’t have one, substitute an equal amount of pre-ground coriander. Serve the metfuna alongside the Lichaa family’s tagareenese, a fresh pasta tinged with turmeric.
Read more about Karaite tradition and the Lichaa family story in “From Cairo to San Francisco, Shabbat Lunch in Karaite Homes Is Always Served Cold” and try their recipes for qolqas (fried taro root) and garlicy za'atar paste.
Ingredients
- 2 tablespoons olive oil
- 2 large onions, diced
- 12 large eggs, room temperature
- 1 lb. lean ground beef
- ⅓ cup coriander seeds, toasted and ground
- 1 teaspoon kosher salt
- Freshly ground black pepper, to season
Preparation
Step 1
Heat the olive oil over medium heat in a large skillet. Add the onions to the skillet and saute until lightly golden brown, 4-5 minutes. Remove from heat and let cool.
Step 2
Combine the sauteed onions, eggs, ground beef, and spices in the bowl of a stand mixer. Mix for 3-4 minutes on medium speed, until fully combined.
Step 3
Preheat the oven to 375F. Lightly grease a 12” oven safe skillet with olive oil and add the meat mixture to the skillet, patting into a frittata like shape. Cook over medium heat on the stovetop for 2-3 minutes, then transfer to the oven, and bake for another 35-40 minutes, until browned.
Step 4
Allow to cool to room temperature before transferring to the refrigerator. Serve cold.
