Turkish cuisine · Meat & Kebab

Potato Oturtma

Potato slices layered with seasoned ground meat, peppers and tomatoes, braised soft in the oven.

Ingredients · for 4 servings

• 800 g potatoes
• 500 g ground beef
• 2 onions
• 2 green pointed peppers
• 3 tomatoes
• 2 tbsp tomato paste
• 4 tbsp olive oil
• 1 tsp pul biber (Turkish pepper flakes)
• 300 ml water
• Salt, pepper

Instructions

1. Peel the potatoes and cut into slices about 5 mm thick, finely dice the onions, slice the peppers into rings and two of the tomatoes into slices; finely grate the third tomato.
2. Heat 2 tbsp olive oil in a pan, sauté the onions for 4–5 min. until translucent, add the ground beef and fry over high heat for 6–8 min. until crumbly and all the liquid has evaporated.
3. Stir in 1 tbsp tomato paste and the pul biber, toast for 1 min., season generously with salt and pepper and remove the pan from the heat.
4. Toss the potato slices with the remaining olive oil and salt and layer them roof-tile style in a baking dish, tucking a spoonful of the meat mixture between the layers.
5. Scatter the tomato and pepper slices over the top; stir the remaining tomato paste with the grated tomato and the water and pour it evenly over so the tips stay dry.
6. Cover and braise at 200°C for 40 min., then bake uncovered for a further 10–15 min. until the potatoes are soft and the surface has taken on colour; rest for 5 min. and serve.