Preparation

Knead the meat with the spices, eggs and margarine. Pass the multiprocessor. Add the flours, mixing well and always squeezing. Make a cake like a long roll and place in the center of a tray greased with margarine. Around it, add the raw peeled potatoes and cut them into thin slices, 1 cm more or less. Quickly sauté tomatoes and onions with tomato extract in margarine. Add water and salt, then pour over the Cafta and potatoes. Place in the oven to bake, covering with foil for about 15 minutes and then for another 10 minutes without covering. It's ready when the potatoes are tender. We can also make this dish in large pyrex to take the table.

Ingredients

  • 3 tablespoons of wheat flour, without yeast
  • 2 tablespoons of cornstarch
  • 2 tablespoons breadcrumbs
  • 4 tablespoons of margarine
  • 2 kilos of ground meat (duckling)
  • Syrian pepper to taste
  • 4 whole eggs
  • Green smell
  • chive
  • salt to taste
  • Dressing and decoration:
  • 1 kilo of potatoes cut into slices
  • Tomato extract to taste
  • 5 sliced ​​tomatoes
  • 3 sliced ​​onions
  • Margarine to taste