We use a lot of beef mince in our meals.
(Well…..We means I use a lot of beef mince in my cooking, the rest just redha makan aje apa yang I hidangkan in front of them, hahahaha).
Once a week or kadang2 twice a week mesti ada mince in the menu.
I love beef mince sebab I can do so many different things with it and it is cheap as well.
And the mince yang I beli is quite lean, memang merah aje the appearance instead of penuh lemak.
The more fat in the mince, the paler it looks sebab fat is yellowish whitish in colour kan.
And I know the beef mince I buy tak banyak lemak sebab I do not have to drain the fat off during cooking.
People say, if you want to make burger/ rissoles/kebabs, it is much better to have a bit of fat in your mince so bila kita grill the homemade patties, tak lah dry sangat.
But I tak kisah, I just use the same tupe of mince in all my cooking, sedap jugak, hehehe.
Dah beli pun kat butcher yang sama, and he only makes one type of mince .
Tonite’s dinner is another mince meal.
But when The Other Half asked me what is the name of the dish (because he has to log it in his daily food intake diary), I told him, “I have no idea”.
Miss 13 then said, “It’s typical Mum’s concoction. There’s no name for it.”
So, this is the dinner with no name….. Hikhikhikhik….
(I bet you, there is a dish somewhere in this world that looks exactly like this and has a name kan, cuma I belum jumpa aje lagi, hehehehe….)
It’s basically a mince mixture on top of turkish bread.
The turkish bread I dah sapu dengan a bit of butter and humus before I letak the mince on top.
Then I tabur some roasted pine nuts, dukkah, sliced bocconcini, sauteed red onion on the mince mixture.
Then I baked this dish with no name in the oven until the bocconcini cheese is slightly melted.
Then I topped it with runny fried egg, some more dukkah on the egg, chilli flakes and some mint leaves.
My plate kena ada greens which I put as a base.
This is the best part, when the yolk runs everywhere onto the mince and the bread…..