potato and meat bake (kenakuntzorov mees)

Take the previous recipe, lose the eggplant, shuffle the layers, and adjust the spices and you are back to the original mother-in-law version which is a traditional Armenian recipe. And another dish that bob overeats when given the chance. Which is not often enough.


refrigerator group
2 lb ground beef (or lamb or veal)
1 onion
1 c parsley
4 cloves garlic
2 t salt
1 t allspice
1 t Middle Eastern red pepper
1/4 t cumin
1 t black pepper
1 t seasoned meat tenderizer
1/2 c breadcrumbs
4 medium potatoes
sliced tomatoes, enough to cover
other stuff
enough water to cover meat and potato layer
2 T tomato paste
1/4 t salt
1/4 t black pepper
1/4 t allspice
1 t lemon juice


  1. Combine the refrigerator group together and refrigerate about 2 hours.
  2. Then press hamburger sized lumps into the bottom of two 8.5x11.5 inch glass/porcelain baking pans, or a single large round aluminum baking pan like isgouhi usually does, and mash them all together to form a single uniform depth 1/2 inch thick meatloaf layer.
  3. Slice potatoes into 1/4 inch thick rounds and let them sit in salt water 15 minutes, then drain.
  4. Spray a baking pan with cooking spray and spread out the potatoes on the pan.
  5. Bake the potatoes and the meat together (separately) at 400 for about 30 minutes until the potatoes are golden brown.
  6. Then remove both and place the potato slices side by side on top of the meat to make a potato layer. Cover with sliced tomatoes arranged in the same fashion.
  7. Add in the liquid group (other stuff) and bake 1 hour.


  1. This needs some feedback to perfect.
  2. Illustrations available.
ptmtbk.htm: 7-aug-2001 [what, ME cook? 1984 dr bob enterprises]