About this recipe:I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find, so basil can be substituted in its place.
5 tablespoons olive oil
450g minced beef
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 potatoes, peeled and cut into 1cm cubes
1 tablespoon chopped summer savoury (chubritsa)
1 egg, lightly beaten
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 170 C / Gas 3.
Heat oil in a frying pan over medium heat. Cook mince until evenly brown. Season with paprika, cumin, salt and pepper. Stir in potatoes, and cook for 2 to 3 minutes. Stir in passata, and summer savoury. Add enough water to just barely cover. Reduce heat, and simmer 15 minutes.
Pour meat mixture into 22x33cm / 9x13 in baking dish, and spread evenly. In a small bowl, mix together the egg and yoghurt; pour, and spread evenly over meat mixture.
Bake in preheated oven for 30 to 40 minutes, or until top is golden brown.
I am sorry. This isnt against you or the recipe. When I did the conversion on the passat it made it 12 tablespoons. Well I only put 6 because I was not sure if that was right. Mine did not come out like your picture. It was not bad but dry. I would like to try it again if we could go over the recipe to make sure the amount were right. Thanks for sharing. - 08 Feb 2011
I did make my own version after adding more herbs as in tbsp but did a bigger portion size...
I also added aubergine, courgette and onions to it with tinned tomatoes and pinch of nutmeg for the yougut sauce
But the sauce is lovely - 11 Apr 2013