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    About this recipe: I learned this from my Bulgarian mother in law though it's probably Turkish in origin. It's a tasty twist on meat and potatoes.

    Serves: 4 

    • 100ml (5 tablespoons) olive oil
    • 500g beef mince
    • 1 teaspoon ground paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 4 potatoes, peeled and cut into 2cm cubes
    • ½, 400g or similar weight tomato puree
    • 1 tablespoon chopped Italian basil leaves
    • 1 egg, lightly beaten
    • 150ml (2/3rd cup) natural yoghurt

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 160 C.
    2. Heat oil in a frypan over medium heat. Cook the mince until evenly browned. Add the paprika, cumin, salt, and pepper. Stir in potatoes and cook for 2 to 3 minutes.
    3. Stir in the tomatoes and basil. Add enough water to just barely cover. Reduce heat, and simmer uncovered 15 minutes.
    4. Pour mince mixture into 20x30cm baking dish. In a small bowl, mix together the egg and yoghurt. Pour, and spread evenly over meat mixture.
    5. Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.

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