As summer is coming to an end, well not temperature-wise, but ‘day-light’ wise, I get so frantic about when to cook. I usually start cooking after about 12 noon. We don’t always have lunch at home; we go to my father-in-laws house…so I get things ready for dinner. I have to start changing that routine because after 3 p.m. I can forget about taking pictures in natural light…so I use a strobe light and it doesn’t always give me the results I’m looking for :(
My kitchen window faces east; so morning would be perfect for natural light..living room faces north…but there’s the hassle of carrying everything to the living room and then back to the kitchen. But sacrifices need to be made…let’s see how it goes. I’m going to try making use of the kitchen window for tomorrow’s project! :))
Yesterday I cooked something called Patates Pureli Tas Kebabi or Tas (pronounced Tus) Kabab with Mashed Potatoes (from mom’s recipe book ;))…but it wasn’t ready for lunch…and yesterday we were having lunch at home. I told Mohammed, if you’re very hungry and you can’t wait, you can order. He ordered from Subway :/ anyway…he came home, smelled the food, saw the food, and deeply regret that he ordered :D
But we had a feast for dinner ;)
UPDATE: I made this again today and retook the photos in natural light…I say they look better :))
- 3 medium sized potatoes, washed and peeled
- ¼ teaspoon salt
- 1 liter hot water
- ½ cup milk
- 1 tablespoon butter
- ¼ teaspoon salt
- pinch of black pepper
- 1 tablespoon vegetable oil
- ½ tablespoon olive oil*
- 500 grams cubed beef**
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste, or 1 large tomato peeled and cubed
- 1 green pepper (conical shaped mild pepper)***, finely chopped (optional)
- ¼ teaspoon + a pinch of salt
- ¼ teaspoon black pepper powder
- ¼ teaspoon cumin
- ½ teaspoon thyme
- ½ teaspoon red pepper flakes
- A Pinch of cinnamon powder
- 1 cup water
- Slice the potatoes into circular discs and put in a medium sized pot with 1 liter of water (or enough water to cover the top of potatoes).
- Put pot over medium high heat. Bring to boil then reduce heat and simmer for about 30 minutes or until potatoes are softened.You can check with a fork or sharp knife.
- Drain the water and return the potatoes back to the pot. Mash the potatoes (while still hot) using a potato masher.
- Add butter, milk, and, seasoning and beat with a wooden spoon until all the ingredients are fully incorporated and the consistency is smooth and runny. (We're looking for a runny consistency because as the potatoes cool, they will get thicker).
- Cool completely before piping on top of meat; occasionally, beat the potatoes with a wooden spoon to speed up the cooling process.
- Set aside until needed
- Heat the oils in a large shallow pan on high heat; add the meat and sauté for about 4-5 minutes, until the meat is browned all over.****
- Add the onions and sauté for a further 3-4 minutes.
- Add the garlic, tomato paste, and pepper and mix well.
- Finally, add the seasoning and half a cup of hot water.
- When the water boils, cover and reduce heat to medium/low.
- Let simmer for about 45 minutes, or until meat is softened.
- Meanwhile, preheat oven to 190 degrees C (375 degrees F).
- Check on the meat occasionally; if the water has reduced, add the other half cup of water. (The meat should be juicy but not watery like stew; add extra water only if needed).
- Once cooked, remove from heat. Put all the meat into a square 8in x 8in (20cmx20cm) baking dish.
- Pipe the mash potatoes in decorative swirls on top of the meat; you can also just spread the potatoes on top and give it some texture with the back of a spoon.
- Put in oven and bake for 30 minutes, or until the top of mashed potatoes are slightly browned and crusty.