Probably not at all authentic, but this is a family favourite, and there’s tons of leftovers for lunches or an easy reheat meal during the week. This recipe has a layer of potato which is the way I usually make it, but it would of course be lovely with just the meat and eggplant layers.
5-6 pounds of potatoes, peeled, cut in 1/2 inch slices
2 tablespoons of oil
1 medium onions, chopped
2 1/2 pounds of ground beef (or lamb)
sea salt (to taste)
freshly ground black pepper
1/2 teaspoon of ground allspice
Author: Tom Green
If we’re not supposed to have midnight snacks, then why is there a light in the fridge?