This is a casserole made with mashed potatoes, eggs and ground beef or lamb.  It originates from Tunisia and is a traditional dish for Sukkot.  Chopped cooked meat or poultry may be substituted for the ground beef.

This recipe is from the Encyclopedia of Jewish Food by Gil Marks, which I highly recommend for great reading and amazing recipes!

Serves 6-8.

6 large eggs, beaten
2 cups mashed potatoes
3 hard-boiled eggs, chopped
1/4 – 1/2 cup choped fresh flat-leaf parsley
1 teaspoon salt or 2 teaspoons kosher salt
ground black pepper to taste
1/2 teaspoon ground turmeric (optional)
3 tablespoons vegetable or olive oil
1 large yellow onion, chopped
1-2 cloves garlic, minced
1 lb ground beef or lamb, or 8 oz chopped roast beef

1. Preheat the oven to 350F.  Grease a 9×13″ or 11×7″ baking pan.

2. In a large bowl, combine eggs, potatoes, hard-boiled eggs, parsley, salt, pepper and, if using, turmeric.  In a large skillet, heat the oil over medium heat.  Add the onion and garlic and saute until soft and translucent, 5-10 minutes.  Add the meat and cook, stirring, until it loses its red color, about 5 minutes.  Remove from heat and stir into the potato mixture.

3. Spoon into the prepared pan.  Bake until golden brown, about 30 minutes.


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