Baked Layers of Meat, Potatoes and Tomatoes with Baharat.
( SERVES 4 )
Many New Zealand cooks love Middle Eastern dishes and this meat dish is given an eastern twist with the Baharat spice.
(You can click on ingredients to see more related recipes)
|1 kg||Mince, or lamb|
|1 bunch||Fresh parsley|
|1 bunch||Coriander leaves|
|3 tbsp||Olive oil|
|1 can||Tomato puree|
|4 tbsp||Pine nuts|
|2 tsp||Black pepper - ground|
|1 tsp||Coriander seeds|
|1 pinch||Cardamom pods|
- Preheat the oven to 220 degC, preferably fan-bake.
- Lightly butter a large, shallow roasting dish and put in it the minced meat, onion(chopped very finely), parsley(chopped) and coriander(chopped), 1 teaspoon spice(baharat), 2 teaspoons salt and 2 tablespoons olive oil.
- Knead all these ingredients together with your hands and press out to form a thin layer over the bottom of the dish.
- Put in the oven and bake for 10 minutes. Remove from the oven.
- While the meat is baking, blanch the potato slices in a pot of boiling water for 2 minutes, then drain.
- To make the tomato sauce, combine in a bowl the canned tomato puree or chopped tomatoes together with one of the fresh tomatoes, finely chopped.
- Add the lemon juice, a little salt and the remaining teaspoon of spice(baharat).
- Once the meat is out of the oven, spread a couple of tablespoons of the tomato sauce over it, then arrange the blanched potato slices over the top.
- Thinly slice the remaining fresh tomatoes and spread over the potatoes. Pour the remaining tomato sauce over the top, trickle with a little olive oil and scatter with pine nuts.
- Put back in the oven and lower the heat to 200 degC. Bake for a further 20 minutes. Serve at the table directly from the roasting dish.
- Baharat: Mix all together and store in an airtight jar. Makes enough for about 4 meals.