Algerian Coclo

Name: Algerian Coclo
Cuisine: Algerian
Ingredients: salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 3 slices bread, soaked in water and squeezed dry; 3 to 4 eggs; 2 pounds ground beef; 1 teaspoon caraway seeds; 3 slices bread, soaked in water and squeezed dry; 8 cloves garlic, minced; 2 tablespoons chopped fresh coriander (cilantro)

Meat Loaf

Preparation info

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Ingredients

2 pounds ground beef
8 cloves garlic, minced
2 tablespoo

Africa
Algeria
Main course
Mediterranean

Method

In a large bowl, combine all the ingredients and mix well. Form into a loaf 10 to 12 inches long and 4 to 5 inches wide (form it to fit the pan). Wrap the loaf in cheesecloth and tie at both ends. Poach this atop the bean stew. Let cool a bit before slicing. Some squeeze lemon juice on at the table.