Ingredients

• One round Turkish Loaf or Trabzon bread (preferably stale one)
• 250 g of minced meat (lamb or beef with 20%fat); 1 onion; 1/4 cup of parsley leaves; 3 tbsp of olive oil, 4-6 medium sized potatoes; 4 cups of broth (meat or chicken); 1 tsp of salt; and 1 tsp of black pepper.

Preparation and Cooking

• Cut a round piece from the top-middle part of the stale bread to create a lid, and remove all the bread inside the bottom section of the bread, leaving only the outer crust.
• Crumble the removed bread and place it in a deep bowl, and set it aside.
• Finely chop the onion and sauté it nicely in the oil in a pan, and continue to sauté (in Area E or C) by adding the minced meat. Remove the pan outside the oven and add the crumbled bread, finely chopped parsley, the spices and salt, and mix well.
• Fill the bread with the prepared filling and close the top with the lid you set aside.
• Take an oven utensil (such as a clay pot) with a lid larger than the bread, then brush inside with olive oil, and place the peeled (or with skin on) and thickly sliced potatoes to covers the entire base of the pot. Place the prepared stuffed bread on top of the potatoes, and pour the broth over the bread, and finally cover the lid to keep the steam generated during cooking inside.
• Place the pot in the oven and cook for about 1 hour at 140-160^oC, checking occasionally to ensure that the potatoes are cooked.
• When cooked, the bread is sliced and served.

Hints and Comments

• This is a highly tasty dish to utilise a stale bread that was prepared earlier but not consumed.