Eritrean-style Timballo

Ingredients

In the Eritrean-style Timballo, we incorporate the vibrant flavors of Eritrean cuisine by adding berbere spice blend to the meat filling. This gives the dish a distinct spiciness and depth of flavor that is characteristic of Eritrean cuisine. Additionally, we use traditional Eritrean vegetables such as collard greens and carrots to enhance the dish's authenticity. We alse have the original recipe for Timballo, so you can check it out.

• 500g (1.1 lb) penne pasta 500g (1.1 lb) penne pasta
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 carrots, grated 2 carrots, grated
• 200g (7 oz) collard greens, chopped 200g (7 oz) collard greens, chopped
• 200g (7 oz) mozzarella cheese, grated 200g (7 oz) mozzarella cheese, grated
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned. Stir in the berbere spice blend and cook for an additional 2 minutes.
5. 5.
   Add the canned diced tomatoes and tomato paste to the skillet. Stir well to combine and simmer for 10 minutes.
6. 6.
   In a separate pan, sauté the grated carrots and chopped collard greens until tender.
7. 7.
   In a large mixing bowl, combine the cooked penne pasta, meat sauce, sautéed vegetables, and half of the grated mozzarella cheese. Mix well.
8. 8.
   In a greased baking dish, layer the pasta mixture evenly. Sprinkle the remaining grated mozzarella cheese on top.
9. 9.
   In a small bowl, beat the eggs and season with salt and pepper. Pour the beaten eggs over the pasta mixture, ensuring it is evenly distributed.
10. 10.
    Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
11. 11.
    Allow the Timballo to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Berbere spice blend — Adjust the amount of berbere according to your spice tolerance. Add more for a spicier flavor or reduce for a milder taste.
• Collard greens — Make sure to remove the tough stems before chopping and sautéing the collard greens to ensure a tender texture.

Tips & Tricks

• If you prefer a vegetarian version, you can substitute the ground beef with cooked lentils or crumbled tofu for added protein.
• Feel free to add other vegetables such as bell peppers or zucchini to the sautéed vegetable mixture for extra flavor and nutrition.
• For a more indulgent version, you can add a layer of béchamel sauce between the pasta and meat filling.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.
• Serve the Eritrean-style Timballo with a side of tangy tomato salad to complement the flavors.

Serving advice

Serve the Eritrean-style Timballo warm, either as a main course accompanied by a fresh salad or as part of a larger Eritrean feast. Cut into generous slices to showcase the beautiful layers and serve with a sprinkle of fresh parsley on top.

Presentation advice

To present the Eritrean-style Timballo beautifully, use a round baking dish and carefully slice it into neat portions. Garnish each slice with a sprig of fresh herbs, such as basil or cilantro, for an added touch of freshness.