Casserole with Minced Beef, Potatoes, Tomatoes, and Onions
The Levant region is rich in its historical food culture and varied flavors and dishes. Lebanese cuisine prepares a dish similar to the one I am posting here. It can be made with meatballs or small cutlets, or simply as I made it. This dish is perfect for summer garden parties and dinners.
Preparation time: 1.5 hours
Level: Easy
Quantity: Serves 4
Ingredients:
800g high-quality ground beef
2 medium onions, finely chopped
Handful of finely chopped parsley
1 tsp ground allspice
0.25 tsp ground black pepper
Sea salt to taste
3-4 tbsp cooking oil for browning the minced meat and frying the potatoes
2 heaping tbsp tomato paste diluted in 300 ml water
3 medium potatoes, sliced into slices about 0.5 cm thick
2 medium onions, sliced into slices about 3 mm thick
3 medium ripe tomatoes, sliced into slices about 0.5 cm thick
Preparation:
- Finely chop two onions, brown the minced meat and onions in a heavy-bottomed, heat-resistant frying pan over high heat for 3-4 minutes. Season with ground spice, black pepper, and sea salt.
Smooth the minced meat with a spoon and set aside. - Cut the potatoes into slices and fry them for a few minutes on each side. The potatoes do not need to be completely soft. Place the potato slices on top of the minced meat.
- Cut the onions and tomatoes into slices and place them on top of the potatoes.
- Dilute the tomato paste in water and pour this mixture over the food.
- Shake a little sea salt and black pepper on the food.
- Place the food in the oven and cook at 200 degrees C for about an hour until the liquid evaporates a little and the top layer of vegetables starts to brown slightly and the food is soft throughout.
- Serve on a crusty flatbread, rice, or vegetables of your choice.
Ready!!
