Shared by Kathy Berrie
Shared by Kathy Berrie
Pastela (Layered Beef, Potato, and Egg Casserole)
Yield: 10 servingsTime: 2h plus 50min baking time
Pastela (Layered Beef, Potato, and Egg Casserole)
Yield: 10 servingsTime: 2h plus 50min baking timeThis recipe was shared by Kathy Berrie. Read more about her family in "Memories of Morocco: Pastela + Tomato Salad" and try her recipe for tomato salad with capers.
Ingredients
- 1 gram saffron threads (roughly 1 tablespoon)
- 3 ½ cups boiling water
- 3 pounds ground beef
- 1 onion, coarsely chopped
- 1 cup lightly packed parsley leaves
- 1 teaspoon nutmeg
- 1 ¼ teaspoon mace
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 cup red wine vinegar
- ¾ cup fresh squeezed lemon juice
- 15 medium red and yellow potatoes, peeled
- 6 large eggs
- 6 large eggs, hard boiled, cut in half lengthwise
Preparation
Step 1
Place the saffron threads in a quart size jar that has a lid. Pour the boiling water over the threads and let cool. Cover and store until ready to use.
Step 2
Place the beef, onion, and parsley in a medium heavy bottomed pot and mix to combine. Add the nutmeg, mace, salt, pepper, vegetable oil and a ½ cup of the cooled saffron water. Cover and cook over medium heat for 1 hour.
Step 3
Stir in the red wine vinegar and the lemon juice. Cover and cook for 10 minutes. Uncover, taste and adjust for salt. Cook uncovered until all of the liquid has evaporated from the pot, about 20 more minutes.
Step 4
Meanwhile, place the potatoes in a large pot and cover with an inch of water. Boil the potatoes until fork tender, about 15-20 minutes. Drain the potatoes, place them back in the pot and return them to the stove. Place over low heat for about 10 minutes until all excess moisture is released.
Step 5
Let the meat cool, then pulse in a food processor for about 10 seconds until coarse and fluffy.
Step 6
In a large bowl, beat the potatoes with a hand mixer or hand blender until combined. Add 3 eggs and continue blending. Add 3 more eggs and salt to taste and continue blending until potatoes are light and fluffy.
Step 7
Preheat the oven to 350°.
Step 8
To assemble: grease a 9x13 inch baking dish. Coat your hands lightly with oil and layer the bottom of the baking dish evenly with a ½ inch thick layer of potato. Next, take a handful of the meat mixture and flatten it out on your palm. Place the flattened meat on top of the potato layer. Continue creating small flat patties in the palm of your hand and unifying them as one layer over the potatoes. Place the hard boiled eggs yolk down in a pattern of your choosing on top of the meat layer. Cover the eggs with another ½ inch thick layer of potatoes (oiling your hands again to prevent the potato from sticking). To the potato layer, add a last layer of the ground meat. Top the final meat layer with a layer of potato. Using a fork, create a pattern in the top layer of potato by drawing horizontal and vertical lines and making a design.
Step 9
Bake for 50 minutes until golden on top.
