Filling

NutritionSortLoading...
Loading...

1 Shallot, finely chopped

1 lb (450g) mince beef

1 large potato, peeled and grated (juice squeezed out)

½ teaspoon salt

½ teaspoon Ground black pepper

½ teaspoon Cinnamon

¼ teaspoon Coriander

¼ teaspoon Cumin

¼ teaspoon Sweet paprika

A small handful of fresh parsley, finely chopped

½ tablespoon butter or olive oil (or any other vegetable oil) for frying

Select allAdd

SortLoading...
Loading...

Batter:

2 Eggs

A generous pinch of salt

2 cups (500 ml) Kefir

2 ¾ cups (340g) All purpose Flour

1½ teaspoons baking powder (or ½ teaspoon baking soda)

½ tablespoon butter or oil (for greasing)

Select allAdd

SortLoading...
Loading...

Instructions:

Add butter to a pan.

Add ground beef and fry undisturbed for 2 minutes over medium heat.

Finely chop shallot and add to pan.

Season with salt, ground black pepper, cumin, coriander, and cinnamon.

Fry for another 5 minutes.

Add sweet paprika.

Add parsley.

Grate 1 large raw potato and squeeze out any excess moisture.

Add grated potatoes to the cooked minced meat and mix well.

In a separate bowl, add eggs, pinch of salt, and Kefir.

Mix well.

Add all purpose flour and baking powder or baking soda.

Stir until the mixture is smooth and lump-free.

Grease an 8-inch square cake pan with ½ tsp of butter or oil.

Pour half of the batter into the pan.

Layer the filling evenly over the batter.

Cover with the remaining batter.

Sprinkle with sesame seeds (optional).

Bake in a preheated oven at 360°F (180°C) for 60 minutes, or until golden and cooked through.

Let the pie rest for 10 minutes before serving.

Select allAdd

Enjoy your delicious weekend dinner!