Bedouin Fruit

Wim Thoelke invented the dish as a student: “I thought to myself, in the desert there are probably no pear trees, no apple trees, no cherry trees, but the Bedouins also need vitamins, so they’ll turn to onions. A landlord in Beirut has even adopted the dish – with a German name.” Place the mince in a large enough bowl. Peel and dice the onions and garlic, as well as the bacon.

Remove the peel from the potatoes and grate finely if the quantity is still to stand, add a small amount of water so that the puree does not turn brown.

Mix the onions, garlic and grated potatoes with the minced meat, beat in the eggs and season everything with mustard, salt and pepper and curry. Mix well.

Heat a little oil in a frying pan and fry the bacon cubes. Roast the onion and minced meat mixture in the bacon fat for about 5 minutes, stirring and turning continuously so that the quantity does not get bored, until the whole is well cooked. As a last step, garnish the finished minced meat dish with the drained Williams pears so that fruit is added after all.

This quick dish is best served with beer.

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