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Arabic Mashed Potatoes in a Tray
Description
Lamb and mashed potatoes. Think Arabic Shepards Pie.
I attended St. George Antiocian Church in Charleston, WV for years. The majority of the people who attend are of arabic descent. You will see many of my submissions are middle eastern in nature. Most of the recipes were given to me by friends over the years, many of them from my "Lebanese Mother" Evelyn Dodrill.
Ingredients
- 12 medium potatoes,peeled and cut in pieces
- 1 1/2 cup milk
- 1 egg
- 3/4 cup bread crumbs, divided
- 2 teaspoons salt
- 4 Tablespoons butter, melted
Stuffing
- 1 1/2 pounds of ground lamb
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 small onions, chopped
- 1/2 cup pine nuts, browned in butter
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
Methods/steps
To make stuffing:
- Saute meat, add onions and spices. Cook for ten minutes, remove from heat. Add nuts. Set aside
- Boil potatoes until tender. Drain and mash. Add milk, egg, salt and butter, mix well.
- Brush tray (9x13 pan) with butter and sprinkle with 1/2 of the bread crumbs. Evenly spread half of the mashed potatoes.
- Spread all of the meat mixture on top of the potatoes in the tray. Cover with remaining potatoes.
- Cook for 20 minutes at 350F.
- Remove from oven and cut into squares.
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