A mince mixture from Lebanese cuisine spiced with cinnamon and allspice is baked in layers on a tray with thinly sliced potato and tomato. Served with tahini sauce, this recipe is a practical oven dish for crowded tables.
Knead the ground meat, onion, parsley, cinnamon, allspice, and salt thoroughly in a large bowl and spread evenly over the bottom of a baking tray.
Arrange thinly sliced potatoes in tight rows over the meat layer and drizzle with olive oil.
Place the tomato slices on top and bake in a preheated oven until the potatoes soften. Caution: the internal temperature of the meat must reach 71°C (160°F).
Remove the tray from the oven and let it rest for 10 minutes; slice, drizzle with tahini, and serve hot.
Important: Slice the potatoes thin and even, or some slices will stay raw while the meat layer overcooks. Caution: Don't slice it straight out of the oven — let it rest for 10 minutes first, or the layers will fall apart.
If you parboil the potato slices in lightly salted water for a few minutes before putting them in the oven and drain them, they cook evenly in the oven and finish at the same time as the filling.
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