Reviewed: Jan. 14, 2012

Understandably bobtie is one of those ethnic dishes that is subject to almost infinite possible variations and still be called bobotie. Varied to suit ones taste, leaving out ingredients of concern for food allergies, and modifiable with ingredients that one has on hand. I didn't have chutney so I replaced it with finely chopped granny smith apple and dried apricot. Toasted slivered almonds which I added on top of the mix. I didn't have 2 lbs of ground been - used on lb beef and one lamb ( I would try a ground chicken/beef mix). For me Lamb begs for garlic and lemon - 3 cloves of garlic pasted and mixed with onion during frying - juice and zest of one lemon added to raw meat mix. A good recipe is a journey not a destination.

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Reviewer:

RolloGee

Reviewed: Sep. 26, 2011

I recently attended a dinner party at a colleague's house. He is from South Africa and made this dish and was excellent. This seemed very close to his version, although I did somewhat combine this recipe with the "Best Bobotie" from this site (used two slices of bread, sauted the onions, with the meat, and mixed all ingredients in the skillet, did not add vinegar)

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Reviewer:

bsp09

Cooking Level: Intermediate

Home Town: Phoenix, New York, USA

Living In: Selinsgrove, Pennsylvania, USA

Reviewed: Jul. 19, 2010

We made this recipe as part of a South African themed meal. We've never had it before, so really have no basis for comparison, but we both liked it. In fact, my husband absolutely loved it. It was slightly sweet, and the spices reminded us a little of Indian food. We will be making this one again!

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Reviewer:

Sandi

Reviewed: Jan. 1, 2010

this was really yummy!! i made it with the south african yellow rice recipe also on this site, and it was a wonderful dinner! i don't really like meatloaf but i loved this, it has tons of flavor, and really nice taste. i only made half and it turned out great! i also forgot to add the egg to the inside of the bobotie but it held together fine, didn't miss it at all. try this you won't be dissapionted! :)

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Reviewer:

AfricanLily

Reviewed: Jan. 25, 2009

It's always hard to make a recipe for something you've never eaten or even seen, since you're really not sure what you're aiming at. I never heard of Bobotie until I saw this recipe, and the mix of ingredients intrigued me so I took the plunge. It smells wonderful when baking. The first bite was a little strange, but as I continued to eat it the taste began to grow on me and I can honestly say I liked it. (My husband thought it was only okay). My only fault was with the sauce. Some have described it as "custard" but mine turned out more like scrambled eggs. If I were to make this again, I think I would add a little more chutney. If you're looking for something unusual, this is worth a try.

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Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

Reviewed: Nov. 4, 2008

Very tasty! I used a lot of the suggestions other reviewers made, such as doubling the curry powder and eggs for the custard top. I left out the salt and sugar and used multigrain bread to make it slightly healthier, and used lamb for a more traditional foundation. I served it with the recommended yellow rice (turmeric, cinnamon and raisins,) which was also very good. It wasn't very filling (I had two slices and 1/4 cup of rice,) so it definitely needs side dishes to round out the meal.

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Reviewer:

Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

Reviewed: Jan. 29, 2008

I rated this 4 only because I did make a few changes. I did not use chutney or bay leaves, I used cinnamon instead of tumeric. And I fried everything first, put it in a deep dish, added the "custard" on top and baked it top was golden brown (about 35 minutes). The dish was tasty, my 11 year old really enjoyed it as did me and my husband! This is a delicious addition to my recipe box!

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Reviewer:

AGEHLKE

Cooking Level: Intermediate

Reviewed: Jul. 18, 2006

I regularly make bobotie and thought to give this recipe a try. It was "okay", but I have to suggest a few changes: As said by someone else - you CAN brown the mince and onions in a pan !! (I usually do). Then add the seasoning + 1 pinch of ground cloves + 1 pinch of ground coriander seed. Use 2 slices of soaked bread that haven't been drained too well and mix into the mince. Then place in a baking dish. Bake at 200C for about 15min. For the topping: if using 2 eggs it gives a lighter and fluffier dish if you use about 150/200ml of milk (maybe even more if you like the creamy topping). Bake 20 min. To make it even easier: If you're frying the mince before baking - place the seasoned mince in a baking dish and pour over the topping immediately. Bake at 200C for 35-45min. untill golden brown. The topping seeps into the mince mixture giving you a deliciously moist dish. Serve with yellow rice with raisins. (Just steam your rice with some tumeric, raisins and a pinch of cinnamon). A light green salad, slices of banana and caramalised sweet potatoes make it complete.

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Reviewer:

Melissa Scholte

Cooking Level: Expert

Home Town: Newcastle, Kwazulu-Natal, South Africa

Living In: Uithuizermeeden, Groningen, Netherlands

Reviewed: Feb. 12, 2006

I made it with lamb and it was excellent. The kids were a bit unsure of it because it is quite different to the meatloaf they are used it but the adults loved it. I cooked it in a large baking dish and the pan juices (nicely caramelised) were really good. Next time I'll use them to make a sauce.

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Reviewer:

CookingDownUnder

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Canberra, Australian Capital Territory, Australia

Reviewed: Feb. 1, 2006

What did I do wrong? I tried the recipe to the letter and it came out heavy and dry with very little topping. More like a dry meat loaf not a light tasty dish. Not at all like the dish we had in South Africa.

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