Sephardic Beef, Potato and Egg Casserole - meat
This is a family recipe from Toto Mechali, an owner of a gourmet
grocery store in the Baltimore area. Mechali’s family can trace its
roots to Spain to a time before Ferdinand and Isabella’s 1492 edict
of expulsion that sent the country’s Jews fleeing to North Africa,
the Ottoman Empire and elsewhere in the Middle East and Europe.
Serves 6 as a main course, more as a side dish
12 medium potatoes
1 1/2 pounds ground beef or turkey
2 teaspoons salt, or to taste, divided
1 teaspoon chopped garlic
1/2 teaspoon saffron, or turmeric
1/4 teaspoon black pepper
2 tablespoons canola oil
6 eggs, hard-boiled, then peeled and sliced
Boil potatoes with skins until cooked; set aside.
Saute meat in pan and add 1 teaspoon salt and garlic. Peel potatoes
and mash in bowl, adding saffron, salt, pepper and oil.
In greased 9-inch-by-11-inch pan with sides, create layers
approximately 1/4 inch thick: First, pat down a layer of mashed
potato, cover with ground meat, add slices of eggs, create another
layer of mashed potato on top and repeat from the beginning,
creating 2 to 3 layers of each. The top layer should be potato.
Put pan into oven and bake at 375 degrees for 30 minutes. Then broil
for 5 minutes to make the top potato layer crisp.
Source: "Mediterranean Meal: Passover foods are rooted in Judaic
history" Gerri Kobren