Recipe (modified from cookbook: Everyday Lebanese Cooking by Mona Hamadeh)
- 4 medium potatoes or sweet potatoes
- 500 grams ground beef
- 2 large carrots
- 1 Tbsp walnut oil
- 1 Tbsp butter
- 1 large onion
- 1 egg yolk
- 1 handful of walnuts (ground with blender)
- 1 heaping Tsp of cinnamon
- Salt and pepper to taste
1. Preheat the oven to 220 C and cook potatoes and carrots in boiling water until soft (approximately 10-15 minutes – check with fork)
2. Mash potatoes and carrots in a bowl and add 1 Tbsp of butter. Set aside.
3. Grind walnuts with a blender and set ‘dust’ aside.
4. Brown onions for about 10 minutes (with 1 Tbsp of Oil) and then add beef. Cook until beef is brown and then add cinnamon, salt, and pepper.
5. Spread half of the potatoes on the base of a baking pan and set the rest of the potatoes aside. Then add in beef mixture over top of the potatoes. Finally, add the rest of the potatoes on top of the beef, flattening them well.
6. Brush the potatoes with an egg yolk and then put the walnut ‘dust’ on top. Bake for 40 minutes or until the crust is golden brown. Allow 10 minutes to cool, and then serve and enjoy! =)
It’s about balance . . .
Let’s talk oil! Which ones are the best? I would try your best to stick to the following:
- Extra Virgin Olive Oil (For salads and medium heat)
- Avocado Oil (For salads and medium heat)
- Coconut Oil (for high heat cooking)
- Flaxseed Oil (For salads)
- Macadamia Oil (For low to medium heat)
- Walnut OIl (For low to medium heat)
Sometimes it comes down to taste! Which oil do you prefer?
Overall recipe rating: 4/5 Kiwis