Easy Egyptian potatoes stew baked in oven

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and healthy fats.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water is a cost-effective base.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh twist.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and flavor.

Clean and cut Egyptian potatoes into large round pieces, keeping them in water to prevent discoloration.

Slice 4 to 5 large onions.

Slice cloves from a whole head of garlic.

Add salt, black pepper, and nutmeg to the sliced onions for marinating the meat.

Mix the meat pieces with the marinated onions and set aside.

Prepare a Pyrex pan by greasing it with Egyptian mercury.

Layer the fresh tomato slices at the bottom of the pan.

Add the potato slices on top of the tomatoes, seasoning them with salt, black pepper, and chili powder.

Add the marinated onions and garlic slices over the potatoes.

Layer the meat pieces on top of the onions and potatoes.

Add more onion rings and tomato slices on top of the meat.

Pour fresh tomato juice over the entire dish.

Sprinkle one spoon of Egyptian mercury on top for color and flavor.

Cover the pan with wax paper and then with aluminum foil.

Place the pan in a preheated oven at maximum heat for about 30 minutes.

After 30 minutes, reduce the oven temperature to 200 degrees Celsius and continue cooking until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary