Tunisian cheese casserole

Ingredients for 4 servings:

• 300 g veal
• 1 dl oil
• 1 onion(s), finely chopped
• 1 tbsp parsley, chopped
• 2 cloves garlic
• 4 m.-sized potatoes
• 6 eggs
• 50 g breadcrumbs
• 2 eggs, hard-boiled
• 200 g cheese (Emmental)
• 1 pinch of turmeric
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Taschine Schbin

Cut the meat into small cubes, season with salt and pepper, and fry with the onion in oil. Deglaze with water and cook for about 45 minutes. In the meantime, peel, wash, and dice the potatoes, peel and crush the garlic cloves, add both to the pot, and simmer for about 15 minutes. Monitor the liquid so that only a small amount of cooking juices remains at the end of the cooking time. Crack the eggs into a bowl, finely chop the hard-boiled eggs, add them, mix well with the breadcrumbs, grated cheese, chopped parsley, salt, pepper, and turmeric, and carefully fold into the meat. Transfer the mixture to a greased ovenproof dish and cook in a preheated oven at medium heat for about 30 minutes.