@montdor I used the allrecipes version, which is okay. notes:
you can easily 4x the amount of curry powder they recommend
go large on the thyme & allspice
keep the dough cool. use ice water. refrigerate for 20 min b/w stages
if you have the time, or a friendly butcher (idan habasar in ramat eshkol for the win), mince the beef chuck instead of passing through the meat grinder.
i used ghost pepper sauce and some homemade fermented jalapeno sauce. was good
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