An Antakya classic: ground beef kneaded with parsley, peppers and spices, spread in a round pan and baked with tomatoes, peppers and potatoes in a paste sauce. A family Sunday main.
Ingredients
Instructions
- 1
Very finely chop the onion, parsley, garlic and half the green peppers (or pulse them in a food processor).
- 2
Knead the ground beef with the chopped mixture, pepper flakes, black pepper and 1½ tsp of the salt for 5 minutes.
- 3
Spread the mixture 1.5 cm thick in a 30 cm round baking pan and score it into wedges with a knife.
- 4
Peel the potatoes and cut into thick rounds; slice the tomatoes and leave the remaining peppers whole. Toss the potatoes with the olive oil and remaining salt and arrange them with the tomatoes and peppers on top of and around the meat.
- 5
Thin the pepper paste and tomato paste with the water and pour over the pan.
- 6
Bake in a preheated 200 °C oven covered with foil for 25 minutes, then uncover and bake 25-30 minutes more until the potatoes are tender and the top is browned. Rest for 5 minutes and serve in wedges.
Nutrition
Per serving
| Calories | 467 kcal |
|---|---|
| Protein | 26 g |
| Carbs | 24 g |
| Fat | 31 g |
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