Besides the fact that it’s a very flavoursome dish, you can serve it in several different ways. You can do it like me, as shown in the picture, on individual plates; in small, 1-person oven dishes; in small ceramic pots; or in a large oven dish and serve it at the table. Either way: it’s really, really good! The cinnamon and allspice give it that distinctive Lebanese flavour and the oregano and garlic add a lovely freshness. It can serve as both a starter or a main dish.


  • 500 gr floury potato
  • 1 garlic cloves
  • 2 sprigs oregano
  • 300 gr minced beef
  • 1 onion
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 2 bell peppers (I use yellow and red)
  • 8 cherry tomatoes
  • Salt
  • Pepper
  • Olive oil


  • 2 cœur de bœuf tomatoes
  • Aioli
  • 2 tablespoons sumac


  1. Peel the potatoes, cut them in large chunks, and steam them, about 25 minutes.
  2. In a mortar, crush the garlic and oregano leaves into a paste.
  3. In the meantime, cut the bell peppers lengthwise in half, deseed them and place them under a grill. Once the skin is black, remove them from the oven and discard the skin.
  4. Place the cherry tomatoes under the grill until the skin starts to turn brown and the tomatoes burst open.
  5. Peel and thinly slice the onion. heat a bit of oil and fry them until they start to turn brown.
  6. Add the spices and fry for 30 seconds and then add the meat. Season to taste with salt.
  7. Once the potatoes are done, mash them with the garlic oregano paste, a pinch of salt and 2 tablespoons of olive oil.
  8. Build up the pie on individual (warmed up) plates, using a ring, starting with a layer of mash, then the bell pepper, minced beef and top with the tomatoes.
  9. If you don’t have a ring use a ramekin (or a similar bowl) and build it up starting with the meat, then the bell pepper and lastly the mash before you flip it on a plate and top it with the tomatoes.
  10. Optional: you can serve a side of sliced cœur de bœuf tomatoes topped with a bit of aioli and a sprinkle of sumac.