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.
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|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.
This dish is best matched with
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