This is a very old recipe yet very fresh and heart warming especially on chilly fall or winter days. It brings fond memories when we used make it and enjoy it as a family.
Jabir reported Allah’s messenger (ﷺ) as saying, “Beware of oppression, for oppression (zulm) will produce excessive darkness (zulumat) on the day of resurrection; and beware of niggardliness, for niggardliness destroyed your predecessor, inducing them to shed one another’s blood and to treat things forbidden them as lawful.” Muslim transmitted it.
Mishkat al-Masabih 1865
Ingredients:
- 1/2 kg ground beef
- 1/2 kg potatoes boiled, peeled & mashed
- 100 g green peas, shelled and boiled
- 100 grams elbow pasta/spaghetti
- 2 medium bell pepper, cut into thin strips
- 2 medium onions, grated or crushed
- 3 to 4 tablespoon milk
- 2 tablespoon tomato ketchup
- 1 tsp ginger-garlic paste
- 1/4 tsp black pepper powder
- 1/4 tsp chili powder
- 3/4 tsp salt
- 50 g butter
Method:
Heat 100 g butter in a pan lightly fry ginger-garlic paste and onions until golden brown. Add the ground beef and sauté until almost dry. Add boiled green peas, salt, black pepper pd., chili powder and mix well. Switch off the heat.
Boil potatoes and mash them while still hot, add the butter and milk . Beat with a wooden spoon until light and fluffy.
Boil the pasta in boiling salted water until tender. Drain water and sprinkle 1 tablespoon oil.
Mix the pasta into the ground beef mixture and add Worcestershire sauce, tomato ketchup and sliced bell pepper. Put the meat mixture in an ovenproof dish. Spread a layer of mashed potatoes over it or pipe rosettes. Bake in a preheated oven at 350F for 20 to 25 minutes or until potatoes are light brown. Serve hot.
