Sauté onions seasoned with 1 t (5 ml) Garlic Pepper Seasoning in 2 T (30 ml) olive oil. Add garlic and sauté for another minute. Leave to cool in the pan. Mix the eggs, yoghurt, bulgar wheat, 2 T (30 ml) Garlic Pepper Seasoning, chopped parsley, lemon rind, lemon juice, mince and Liquid Beef Stock together.
Add the onion mixture to the meat and mix to blend. Don’t wash the onion pan. Heat the pan with 2 T (30 ml) of oil and ½ T (7.5 ml) butter. Flatten the meat mixture in the frying pan, patting it down to form a flat cake. Cook over medium heat for ± 10 minutes until browned on the underside.
Invert the beef cake onto a sideless baking sheet, or plate. Add a little more oil and remaining butter to the pan and slide the cake back into the pan. Cook for another 3 minutes. Switch off the heat and leave it in the pan with a lid on to continue cooking via indirect heat. warm the Pepper Sauce. Cut unset cake into 8 portions and spoon warm Pepper Sauce over.
Serve with a green salad.
For a milder version, season the Beef Cake with Meat Spice instead of the Garlic Pepper Seasoning and serve with our Ready to Serve Mushroom Sauce or Peach Apricot Chutney. If bulgar wheat is not available, use couscous.