Beef Bobotie

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Beef Bobotie 

Beef bobotie begins with minced beef, a little soaked bread, eggs, butter, finely chopped onion, garlic, curry powder and turmeric. All are mixed together, put in a pie dish with meat drippings, and baked in a low oven for a time. The moment the mixture begins to brown, the dish is taken from the oven and some eggs beaten up with milk are poured over the top; then the dish is put back into the oven and baked very slowly to a deep brown. The pace of the cooking is important: if the oven is too hot the bobotie will be dry, and that should never happen, for an ideal bobotie is eaten moist, over rice.

Prep Time:
Cook Time:
Total Time:
Servings: 8
  • 1 kg minced (ground) beef

  • 1 slice white bread

  • 250 ml milk

  • 1 medium onion, finely chopped

  • 125 ml seedless raisins

  • 125 ml blanched almonds

  • 15 ml apricot jam

  • 15 ml fruit chutney

  • 30 ml lemon juice

  • 5 ml chopped mixed herbs

  • 10 ml curry powder

  • 5 ml turmeric

  • 10 ml salt

  • 10 ml oil

  • 3 eggs

  • 4 bay leaves OR lemon leaves

  1. Soak bread in 125 ml milk, squeeze dry and mix with minced beef.

  2. Mix in all other ingredients except remaining milk, oil, eggs and bay leaves.

  3. Heat oil in a frying pan and brown meat mixture lightly.

  4. Turn out into a casserole.

  5. Beat eggs with remaining milk and pour over meat.

  6. Garnish with bay leaves and bake at 180°C until set.


Traditionally, bobotie was made with leftover meat from the Sunday roast. The cooked meat, be it beef or lamb was minced and mixed with the other ingredients as above before it was cooked at 150°C for ± 30 minutes.

Category: Entrée

Cuisine: Cape Malay

Sub-Category: Traditional

Total Views: 4003

Word Count: 576

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