Assyrian Food...
Potato Chap in a Pan
This recipe is a shape variety for those who can not make the traditional Potato
Chap Patties.
5 large potatoes, washed
1 tablespoon corn starch
1 teaspoon salt
1/4 cup milk
1/2 pound extra lean ground beef
1 small chopped onion
1/2 cup chopped parsley
1/2 teaspoon Middle Eastern spice
1/2 teaspoon salt
3 tablespoons vegetable oil
This dish is to be prepared at least one hour ahead of time, then baked 30 minutes before
serving time.
Peal and boil potatoes until well cooked. Let cool, then mash.
To the mashed potatoes add the corn starch, 1 teaspoon salt
and milk.
In a saucepan, mix meat, onion, parsley,
Middle Eastern spice and 1/4 teaspoon salt.
Cook until meat is brown. Remove from heat, scoop out excess oil, set aside to cool.
Divide the mashed potato into two equal portions.
Spread one half of the mashed potato on the bottom of a well oiled 9x9x2 inch (or similar
size) pan.
Spread the prepared meat stuffing on the top of the first mashed potato layer.
Spread the remainder of the mashed potato on top of the meat.
Smooth the top layer and press firmly.
With a knife, cut layers into square portions.
Pour oil on top.
Bake in 350 degree oven for 30 minutes or until lightly brown.
Serve with green salad.
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