Lebanese cuisine has some of the most interesting and unique foods from around the world. I first saw this dish on Tabkhet el yom’s blog which, by the way, features the best of the Lebanese food out there. At first look, you’d say that this is a bland dish because of the simplicity of it. I made it not knowing what to expect and even surprised myself by how much I LOVED this dish! If you have many potatoes and don’t know what to do with them, then definitely take this recipe into consideration :)
- about 10 medium sized potatoes (or 1 kg)
- 1/3 lb of ground beef, cooked
- 1 medium onion, chopped
- 1/2 cup of bread crumbs
- 2 tbsp butter
- 1 tbsp pomegranate molasses (grenadine molasses)
- 1 tbsp corn oil
- 2 tsp salt
- 1/2 tsp of seven spices
- handful of pine seeds
- Boil the potatoes until they are tender and can be peeled (may take about an hour). Mash them in a medium sized bowl and mix in the teaspoon of salt and 1 tbsp of butter as well.
- Preheat the oven to 350 F
- Heat the oil in a pan and add the chopped onions. Fry until they are are caramelized and then add the pine nuts. After the pine nuts are golden brown, add the cooked meat to the mixture.
- Season with 1 teaspoon of salt, 1 tbsp of pomegranate molasses, and the seven spices.
- Put half of your mashed potatoes in the bottom of a baking dish and flatten out. Cover with your meat mixture and then add another layer of mashed potatoes to the top.
- Spread your remaining tbsp of butter on top of the mashed potato surface and sprinkle the breadcrumbs evenly.
- Bake for about 30 minutes or until well done.