Meat Mortadella

Ingredients

• Half a kilo of lean red meat
• Salt
• 4 eggs
• 4 tablespoons flour
• 4 triangles or pieces of cream cheese
• 1 tablespoon curry powder
• 1 teaspoon ground cardamom
• 1/2 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon red pepper paste
• 1 1/2 tablespoons paprika (ground red pepper)
• 1 tablespoon onion powder
• A pinch of ground ginger
• A pinch of rosemary
• 1 chicken bouillon cube
• 1/2 cup vegetable oil
• 2 bay leaves
• 1 tablespoon vinegar
• This special homemade meat mortadella recipe from a friend in the #Sho_Tabeekeen_El_Youm group:
• Salam Chaito

Method

1. Grind the meat in a meat grinder to get a very fine texture.....
2. Set the meat aside, then place 4 eggs, 4 tablespoons flour, and 4 triangles of cream cheese in the meat grinder.
3. Add the curry powder, ground cardamom, cumin, garlic powder, red pepper paste, paprika, onion powder, ground ginger, rosemary, bouillon cube, and vegetable oil as well...
4. Whisk all these ingredients well until combined, then add the ground meat along with a pinch of salt and 2 tablespoons of cold water...
5. If desired, at this stage you can add olives and green pepper to the mortadella mixture..
6. Spread the mixture lengthwise on a sheet of nylon and roll it up like a cylinder, then tie the nylon on one end and begin pressing the mixture toward the tied side to form a cylindrical shape. Tie the other end, then
7. lay out aluminum foil, place the mortadella roll on it, and wrap it the same way. The foil must be wrapped very well and sealed tightly on the sides to get a firm log, which should then be wrapped once more in aluminum foil....
8. Now we need a pot (a pressure cooker can be used). Put water, 2 bay leaves, lemon peel, and 1 tablespoon vinegar in it, and place the tightly wrapped mortadella roll in an aluminum steamer basket. Put the basket ... but be careful so that the basket or the meat roll does not touch the water inside the pot...
9. Close the pot and cook the meat in a steam bath over low heat for about an hour (you can also place the meat roll in a tray set inside a larger tray with water, cover both trays with aluminum foil, and bake in the oven over medium heat for about an hour)
10. Finally, remove the roll and let it cool completely, then refrigerate it for about 5 hours until ready to eat...
    Timers: 300 min
11. (It can be frozen in the freezer for up to 6 months for later use, for example on pizza) and kept in the refrigerator for about a week..