The first introduction I had to timbale was my mother announcing on Thanksgiving that a new recipe was going to be part of our table that year. Growing up, changing the traditional menu plan was almost unheard of, so I knew this was going to be a special dish!
Mom’s a great cook. She can multitask in the kitchen like a line chef taking order from Gordon Ramsey–curse words and all (not my mom, Gordon!).
All of the finished plates were typical of a delicious Thanksgiving menu: turkey; yam recipe passed on from my grandfather; lamb and potatoes (we’re Greek-American!); various vegetable plates like briam; an assortment of pies and Greek desserts; the list goes on…
Where’s the secret dish, mom? Realizing at this point she was intentionally hiding the culinary masterpiece of her timbale.
Th new dish upstaged the turkey that year. Her shrine of timbale was displayed perfectly on a simple ultra-flat plate. She cut into the mold to show the inner-goodness of eggplant layered with pasta, just the right amount of peas, mixed in a delicate bolognese sauce. The dish was really, really good.
Since then, I’ve experimented with various types of timbale recipes, that is, essentially any ingredient cooked and layered into a molded pan like bundt pans, angelfood cake pans, or springform pans; this type of cookware can be substituted for the traditional timbale bakeware. I use the springform pan because they’re really easy to cook layered dishes.
Wild Mediterranean’s Version of Timbale
Wild Mediterranean is all about blending age-old, science-new principles for a healthy gut. We know plant fibers work wonders in our gut—preferably from a diverse variety. Most of the recipes you find here use ingredients that help boost the beneficial flora in your gut.
This fall-inspired timbale recipe combines root vegetables with roasted zucchinis, ground chicken sautéed in spices like smoked paprika to really bring out the flavors.