As with the chicken & potato bake, I like this recipe as it is a twist on a classic bake – it’s also light, healthy, and makes for a quick and easy midweek dinner which you can prep a day before.
3 large potatoes, scrubbed and peeled
180g minced red meat
10 medium tomatoes
2 medium onions
1/4 cup finely diced parsley or,
1/2 cup pine nuts
salt, pepper, baharat
Preheat the oven to 220 degrees celsius.
Sliced the potatoes to a 0.8cm (0.3″) thickness.
Peel and slice the onions into wedges, about 0.5cm thickness.
Next, take the tomatoes and slice into uneven bit-size pieces. Generally this can be achieved by quartering the tomatoes then cutting the wedges.
Add a large pinch of salt, pepper and baharat to the meat.
Mix until well combined.
Add in the parsley (or pine nuts) to the meat, and mix.
Next break up the meat into small-medium chunks.
Press with your fingers to form an oblong shape.
Add the potato, onions and tomatoes into a deep baking dish.
Add just under 1/2 cup water to the dish.
Next add a large pinch of salt, pepper and baharat.
Mix in until all are evenly coated.
Add the meat pieces into the dish, lifting up some potatoes and tomatoes to snuggly fit in everything.
Pop into the oven for 30 minutes.
After that, remove and carefully mix the ingredients.
Cover with aluminium foil and return to the oven to cook for another 30 minutes.
To serve, remove the al-foil and pop on a large serving spoon.
Eat with pita bread (like how you’re supposed to eat the cogent cauliflower dish).
Serve up some lemon and garlic… these two will add a great flavour to the dish.
Note: stovetop version needs 3/4 cup water, potatoes cut like tomatoes, non-stick tefal pot, medium heat, approximately 45 minutes – just check by tasting some 🙂