potato and meat bake (kenakuntzorov mees)
Take the previous recipe, lose the eggplant, shuffle the
layers, and adjust the spices and you are back to the original mother-in-law version which
is a traditional Armenian recipe. And another dish that bob overeats when given the
chance. Which is not often enough.
- refrigerator group
- 2 lb ground beef (or lamb or veal)
- 1 onion
- 1 c parsley
- 4 cloves garlic
- 2 t salt
- 1 t allspice
- 1 t Middle Eastern red pepper
- 1/4 t cumin
- 1 t black pepper
- 1 t seasoned meat tenderizer
- 1/2 c breadcrumbs
- 4 medium potatoes
- sliced tomatoes, enough to cover
- other stuff
- enough water to cover meat and potato layer
- 2 T tomato paste
- 1/4 t salt
- 1/4 t black pepper
- 1/4 t allspice
- 1 t lemon juice
- Combine the refrigerator group together and refrigerate about 2 hours.
- Then press hamburger sized lumps into the bottom of two 8.5x11.5 inch glass/porcelain
baking pans, or a single large round aluminum baking pan like isgouhi usually does, and
mash them all together to form a single uniform depth 1/2 inch thick meatloaf layer.
- Slice potatoes into 1/4 inch thick rounds and let them sit in salt water 15 minutes,
- Spray a baking pan with cooking spray and spread out the potatoes on the pan.
- Bake the potatoes and the meat together (separately) at 400º for about 30 minutes until
the potatoes are golden brown.
- Then remove both and place the potato slices side by side on top of the meat to make a
potato layer. Cover with sliced tomatoes arranged in the same fashion.
- Add in the liquid group (other stuff) and bake 1 hour.
- This needs some feedback to perfect.
- Illustrations available.