Besides the fact that it’s a very flavoursome dish, you can serve it in several different ways. You can do it like me, as shown in the picture, on individual plates; in small, 1-person oven dishes; in small ceramic pots; or in a large oven dish and serve it at the table. Either way: it’s really, really good! The cinnamon and allspice give it that distinctive Lebanese flavour and the oregano and garlic add a lovely freshness. It can serve as both a starter or a main dish.
For 2 persons or for 4 as an appetizer
- 500 gr floury potato
- 1 garlic cloves
- 2 sprigs oregano
- 300 gr minced beef
- 1 onion
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon paprika
- 2 bell peppers (I use yellow and red)
- 8 cherry tomatoes
- Olive oil
- 2 cœur de bœuf tomatoes
- 2 tablespoons sumac
- Peel the potatoes, cut them in large chunks, and steam them, about 25 minutes.
- In a mortar, crush the garlic and oregano leaves into a paste.
- In the meantime, cut the bell peppers lengthwise in half, deseed them and place them under a grill. Once the skin is black, remove them from the oven and discard the skin.
- Place the cherry tomatoes under the grill until the skin starts to turn brown and the tomatoes burst open.
- Peel and thinly slice the onion. heat a bit of oil and fry them until they start to turn brown.
- Add the spices and fry for 30 seconds and then add the meat. Season to taste with salt.
- Once the potatoes are done, mash them with the garlic oregano paste, a pinch of salt and 2 tablespoons of olive oil.
- Build up the pie on individual (warmed up) plates, using a ring, starting with a layer of mash, then the bell pepper, minced beef and top with the tomatoes.
- If you don’t have a ring use a ramekin (or a similar bowl) and build it up starting with the meat, then the bell pepper and lastly the mash before you flip it on a plate and top it with the tomatoes.
- Optional: you can serve a side of sliced cœur de bœuf tomatoes topped with a bit of aioli and a sprinkle of sumac.