I met my friend Mike back at my first job in NYC. See him above? He's the one in the middle of Damian and Jocy. He's a project manager, and a fabulous story teller. Although I haven't had the pleasure of partaking in his cooking, I hear via the grapevine it's amazing :) When I was working on the Project Food Blog, and before I got axed, I asked Mike for some tips and perhaps a recipe for something Turkish, which is his background. He sent me this recipe, and it sounded so fabulous I needed to make it :)
1 lb ground beef1/2 lb ground lamb
1 cup large onion, minced as tiny as you can (I actually grated the onion - seemed easier)
1/4 bread crumbs (I use Panko) (me too!)
1 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1 teaspoon salt
1 teaspoon black pepper
1/2 bunch italian parsely - minced (you need about a handful, not more)
Mix all of the ingredients lightly in a large bowl.
Make thin eggshaped meatballs (2 inches long, 1/2-3/4 inch wide) - Form a normal meatball, then Roll it in the palm of your hands to get the shape.
2 lbs of russet potatos (sliced into steak fry shapes - 1/2 inch think, 1 inch wide)
8-9 plum tomatoes (quarters, length wise)
8 oz crushed tomato
medium sized shallot minced
4 large cloves of garlic minced
1/2 teaspoon oregano (dried)
1/4 teaspoon basil (dried) - double it if you use fresh
2 tblspoons butter
2 - 3 T olive oil
In a small sauce pan, melt butter and 2-3 tblspoons olive oil on high heat
Add garlic and shallots, cook for 1 minute
add crush tomatoes and seasonings
Let cook on medium heat for 10 minutes.
In a medium to large size square pyrex dish (lasagna tray is a good substitute), place alternating meat, potato, tomato pieces the length of the tray (direction of line not important)
Once you fill the tray out, pour your sauce over it
Can be served with white rice or as is.