Libyan Food - Mubattan Kusha مبطن بطاطا في الفرن - Layered Potato and Minced Meat Bake
Serves 4 as Main Meal
Ingredients
500g minced lamb or beef
5-6 medium size potatoes sliced
2 chopped medium size onions
2 chopped medium size tomatoes ( optional )
50g butter ( about 2 tbspoons )
2 cups finely chopped parsley
1 tsp red chilli pepper
1 tsp black pepper
1/2 tsp ground ginger
2 tsp cinnamon
2 tsp salt
Egg Mixture
3 eggs
2 tbspoon finely chopped parsley
2 tbspoon white flour
salt and pepper
Topping
1 cup dried breadcrumbs
corn oil for brushing
vegetable oil for frying
Cook the minced meat. Put 2-3 tbs butter in the frying pan, add the minced meat and cook on medium heat. Do not cover and stir occasionally until it releases its own liquid. When the minced meat has dried, add 1 cup of hot water, half the amount of chopped onion, all the spices. Cook on medium heat for 30 minutes. Reduce the heat, add the rest of chopped onions, the chopped parsley, the chopped dill and the chopped tomatoes (if used). Cook for another 10 minutes. The meat mixture should now be somewhat moist, with a little liquid in it. Remove from the heat. Set aside
Peel and cut the potatoes into thin slice. Brush with corn oil and place on previously heated tray,
and grill until golden from both sides. Layer half the potatoes in a casserole dish.Beat three eggs with 2 tbspoon of flour, 2 tbspoon of chopped parsley, pepper and salt. Pour half of this mixture over the potatoes layer. Spread the meat mixture evenly over the potatoes slices, pressing down with a spoon.Layer the other half of the potato slices on top of the filling, in an overlapping pattern.Pour the rest of the egg mixture onto this top layer of potatoes.
Sprinkle breadcrumbs evenly over the surface, and place the dish in the oven for about 30 minutes. Press the edge of a knife in to see if it is cooked.
Let it rest for 30 minutes before serving
Ingredients
500g minced lamb or beef
5-6 medium size potatoes sliced
2 chopped medium size onions
2 chopped medium size tomatoes ( optional )
50g butter ( about 2 tbspoons )
2 cups finely chopped parsley
1 tsp red chilli pepper
1 tsp black pepper
1/2 tsp ground ginger
2 tsp cinnamon
2 tsp salt
Egg Mixture
3 eggs
2 tbspoon finely chopped parsley
2 tbspoon white flour
salt and pepper
Topping
1 cup dried breadcrumbs
corn oil for brushing
vegetable oil for frying
Cook the minced meat. Put 2-3 tbs butter in the frying pan, add the minced meat and cook on medium heat. Do not cover and stir occasionally until it releases its own liquid. When the minced meat has dried, add 1 cup of hot water, half the amount of chopped onion, all the spices. Cook on medium heat for 30 minutes. Reduce the heat, add the rest of chopped onions, the chopped parsley, the chopped dill and the chopped tomatoes (if used). Cook for another 10 minutes. The meat mixture should now be somewhat moist, with a little liquid in it. Remove from the heat. Set aside
Peel and cut the potatoes into thin slice. Brush with corn oil and place on previously heated tray,
and grill until golden from both sides. Layer half the potatoes in a casserole dish.Beat three eggs with 2 tbspoon of flour, 2 tbspoon of chopped parsley, pepper and salt. Pour half of this mixture over the potatoes layer. Spread the meat mixture evenly over the potatoes slices, pressing down with a spoon.Layer the other half of the potato slices on top of the filling, in an overlapping pattern.Pour the rest of the egg mixture onto this top layer of potatoes.
Sprinkle breadcrumbs evenly over the surface, and place the dish in the oven for about 30 minutes. Press the edge of a knife in to see if it is cooked.
Let it rest for 30 minutes before serving