A newly written version inspired by the family’s layered mince, potato and tomato tray-bake photographs.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 750 g beef or lamb mince
- 1 onion, finely grated
- ½ cup chopped parsley
- 2 tsp seven spice
- 1 tsp salt
- ½ tsp pepper
- 800 g potatoes, sliced 5 mm
- 3 tomatoes, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 300 ml water
Method
- Heat oven to 180°C fan-forced. Mix mince with grated onion, parsley, seven spice, salt and pepper.
- Press into a lightly oiled medium baking dish in an even layer.
- Parboil potato slices for 5 minutes, drain carefully, then layer over the meat with sliced onion and tomato.
- Mix tomato paste, water and olive oil and pour around the layers.
- Cover tightly and bake for 35 minutes. Uncover and bake another 20–30 minutes until potatoes are tender and the mince centre reaches at least 71°C.
- Rest for 10 minutes and serve with Lebanese rice or salad.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
