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General Moroccan Ground-Meat Mix

December 30, 2018


  • 1/2 cup milk, whole
  • 3 garlic clove
  • 1 onion, small, coarsely chopped
  • 1 large egg
  • ~ salt, Coarse
  • ~ pepper, freshly ground
  • 1-1/4 lb ground chuck, 80 percent to 85 percent lean
  • 1-1/4 lb ground pork, 80 percent to 85 percent lean


  1. Pulse bread in a food processor until medium-coarse crumbs form (you should have 3 cup breadcrumb).  It might be easier to do this is batches.
  2. Transfer to a bowl.
  3. Stir in milk.
  4. Let stand for 10 min.
  5. Puree garlic and onion until smooth.
  6. Pulse in egg, 2-1/2 tsp salt, and 3/4 tsp pepper to combine.
  7. Mix garlic mixture into breadcrumb mixture.
  8. Add beef and pork combined but do not over-mix.
  9. Divide mixture into 2 portions.

Notes:  Meat mixture can be frozen for up to 1 month.  Thaw in refrigerator overnight, then proceed with recipes.  Meat mixture can be refrigerated for up to 1 day.  Often used to make meat pies.

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