Moroccan Layer Bake

This beautiful layered bake is perfect for Passover. Rich, comforting, and so stunning when it comes out of the oven.

INGREDIENTS

For the meat

• 1 kg ground meat

• 1 cup cilantro

• 1 onion

• 4 garlic cloves

• 1 tbsp paprika

• 1 tsp sumac

• ½ tbsp salt

For the sauce

• 1½ cups tomato sauce

• 2 tbsp olive oil

• 4 garlic cloves, grated

• 1 tbsp paprika

• 1 tsp turmeric

• 2 tsp salt

• 1 tsp pepper

• 1 lemon, juiced + zest of ½ lemon

• 1 tbsp honey

• ¾ cup water

For layering

• 4 russet potatoes, peeled and sliced into ½-inch rounds

• 3–4 tomatoes, sliced

• ½ cup chopped cilantro (for topping)

DIRECTIONS:

1. In a food processor, blend the cilantro, onion, and garlic until finely chopped.

2. Add this mixture to the ground meat along with paprika, sumac, and salt. Mix well.

3. Slice the potatoes and tomatoes. The potatoes should not be too thick or too thin.

4. Take a slice of tomato, spread some meat mixture on top, then place a slice of potato on top.

5. Stand the layers upright in a Dutch oven or baking dish, forming a circle around the dish and another circle in the center. (You can also arrange them in rows in a rectangular dish.)

6. In a bowl, mix the tomato sauce, olive oil, grated garlic, paprika, turmeric, salt, pepper, lemon juice, lemon zest, honey, and water.

7. Pour the sauce over the layered dish so most of the layers are immersed.

8. Sprinkle the chopped cilantro on top.

9. Cover and bake at 350°F (175°C) for 45 minutes.

10. Uncover and bake for another 20 minutes until tender and slightly golden.

For full video, click here. 

Enjoy,

Guila