Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, October 11, 2009


Main layer:
4 1/2 slice of toast bread, cut the crusts off


250 gr. lean ground beef
1 tbsp butter
1 small onion, sliced
2 fresh onion, chopped
1 garlic clove, sliced
1 small cubanelle pepper, chopped
1 large tomato, diced
1 tsp dry oregano

Potato Puree:

2-3 yellow potatoes, peeled, cut in cub
1 tsp butter
1/4 cup hot milk
1 pinch black pepper
1 pinch red pepper

100 gr Kashar or mozzarella cheese, grated

2 Lt casserole dish (11-7-1.5 inch)

Butter the inside of the Pyrex first. Cover of the bottom with the slices of bread.

Saute the onion with butter for about 2-3 minutes on medium heat. Then, add the rest of the filling ingredients. Cook for about 4-5 minutes. Make sure you don't overcook, otherwise it will be dry. Leave some juice in it. Spread the filling all over the breads equally.

Meanwhile, boil the potatoes until they are softened. Drain and add the rest of the puree ingredients, mash. Cover the filling with the puree using a spatula. Sprinkle Kashar or mozzarella cheese all over the top.

Preheat the oven 400 F (200C). Put the Pyrex dish on the middle rack. Bake until the top reaches golden colour.

2-3 servings.


At 9:28 PM, Anonymous Anonymous said...

Hello - I really enjoy your blog.

May I ask, when you specify "fresh onion," are you referring to someting like what we would call in English "scallions" or "leeks?"

Thanks for the blog.

Best Regards,


At 4:58 PM, Blogger Binnur said...

Hi Jim,
Thank you:)It is called fresh onions or green onions or scallions but not leeks:)


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