Turkish Potato Casserole with Ground Meat Recipe
Turkish potato casserole with ground meat is a layered dish of meat, potatoes, and tomato sauce that’s a bit like a cross between moussaka and lasagna, just without the pasta. Tender potato slices bake together with an aromatic filling, creating a golden, homestyle dish. In Turkish homes, similar casseroles often appear at family dinners, when one baking dish is meant to feed several people.
This casserole combines the comforting layers of moussaka and lasagna with simple, everyday ingredients. Thinly sliced potatoes replace pasta, soaking up the aromatic Turkish-style meat and tomato sauce. It’s a crowd-pleasing, one-dish meal that’s easy to share at the table.
Chef's tips
Slice the potatoes as evenly as possible so they cook at the same rate – a mandoline makes this much easier. If your tomatoes are very acidic, add a pinch of sugar to balance the sauce. For extra flavor, you can briefly toast the cumin in a dry pan before adding it to the meat.
How to serve
Serve the casserole hot, cut into generous squares. Pair it with a crisp green salad, a tomato and cucumber salad with lemon, or a simple cabbage slaw. A side of thick natural yogurt or garlicky yogurt sauce adds a refreshing contrast and ties in nicely with the Turkish character of the dish.
Ingredients
- potatoes - 800 g
- ground meat - 400 g
- onion - 1 piece
- garlic - 2 cloves
- tomatoes canned - 400 g
- bell pepper - 1 piece
- oil - 3 tablespoons
- sweet paprika - 1 teaspoon
- hot paprika - 0.5 teaspoons
- cumin ground - 0.5 teaspoons
- yellow cheese grated - 80 g
- salt
- black pepper freshly ground
Preparation
- Peel the potatoes and slice them into thin rounds about 3–4 mm thick. Put them in a bowl of cold water so they don’t darken. Peel and finely chop the onion. Peel and chop the garlic. Remove the seeds from the bell pepper and cut it into small cubes.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the onion and fry for 4–5 minutes, until it softens and becomes slightly translucent. Add the garlic and fry for another 30 seconds.
- Add the ground meat, increase the heat, and fry for 7–8 minutes, breaking up any lumps with a spoon, until the meat turns brown and is no longer raw.
- Add the bell pepper, sweet paprika, hot paprika, cumin, salt, and pepper. Fry for 3–4 minutes, stirring, until the pepper softens slightly.
- Pour in the canned tomatoes, stir, and cook over medium heat for 10–12 minutes, until the sauce thickens slightly. If needed, season again with salt and pepper.
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with the remaining 1 tablespoon of oil.
- Drain the potatoes and pat them dry with paper towels. Arrange the first layer of potato slices on the bottom of the dish, slightly overlapping. Lightly salt them.
- Spread half of the meat and tomato sauce evenly over the potatoes. Cover with another layer of potatoes, again salting lightly. Spread the remaining sauce on top and finish with a final layer of potatoes.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil, sprinkle the top with grated cheese, and bake for another 10–15 minutes, until the cheese melts and is lightly browned and the potatoes are tender when pierced with a knife.
- After removing from the oven, let the casserole rest for 10 minutes so it firms up slightly and is easier to slice.
Storage
Zapiekankę przechowuj w lodówce, najlepiej już pokrojoną na porcje. Podgrzewaj w piekarniku lub na patelni pod przykryciem. Do mrożenia owiń porcje folią i włóż do pojemnika.
