Rosto

Ingredients:

For the Meat Layer:

- 500g ground beef or lamb
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- Salt and pepper to taste

For the Potato Layer:

- 4 large potatoes, peeled and thinly sliced
- Vegetable oil for frying

For the Tomato Sauce:

- 4 large tomatoes, blended
- 2 tablespoons tomato paste
- 1 teaspoon dried mint
- Salt and pepper to taste

For Garnish:

- Chopped fresh parsley

Instructions:

Preparing the Meat Layer:

1. In a skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent.

2. Add ground meat to the skillet. Cook until browned, breaking it apart with a spoon.

3. Season the meat with ground cinnamon, ground allspice, salt, and pepper. Stir well.

4. Cook the meat mixture until it is well browned and the flavors are well combined. Set aside.

Preparing the Potato Layer:

1. In a separate pan, heat vegetable oil over medium-high heat.

2. Fry the thinly sliced potatoes in batches until they are golden brown and crispy. Place them on paper towels to absorb excess oil.

Preparing the Tomato Sauce:

1. In a saucepan, combine the blended tomatoes, tomato paste, dried mint, salt, and pepper.

2. Simmer the tomato sauce over medium heat until it thickens. Adjust seasoning to taste.

Assembling and Baking:

1. Preheat your oven to 375°F (190°C).

2. In a baking dish, start by layering half of the fried potatoes at the bottom.

3. Spread the cooked meat mixture evenly over the potatoes.

4. Layer the remaining fried potatoes on top of the meat.

5. Pour the tomato sauce over the layers, making sure to cover the top evenly.

6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 30-40 minutes.

7. Remove the foil and bake for an additional 10-15 minutes, allowing the top to become golden brown.

8. Garnish with chopped fresh parsley before serving.

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