ParsaDe Naja Recipe

Directions

Heat olive oil in a large saucepan or Dutch oven over high heat. Stir in the potatoes, onions and carrots. Cook until tender, about 30 minutes. Stir in the garlic and ginger; continue cooking to soften. Then stir in the ground beef and beans. Cover, reduce heat and simmer to soften.

Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, mix together the flour, cornmeal, salt, brown sugar and saltiness of the yeast. Stir in the flour mixture, adding just enough to just moisten.

Melt the olive oil in a small bowl over low heat. Spoon the mixture into the bread and liquid mold mixture.

With an electric food processor, remove cubes of meat from the mixture. Place cubes in a large bowl, flip and scoop out the seeds. Continue this process with meat mixture, using the fingers or by placing cubes into a relatively large bowl.

In a small bowl, break up the meat mixture with the flour and cornmeal.

Ladle the meat mixture into the mold mixture and turn over the bread and liquid mold. Cover and chill overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C).

In a large bowl, dissolve the remaining 1 tablespoon olive oil in the egg, olive oil mixture, beef broth and sugar. Mix well and pour into an ungreased 9x5 3 inch loaf pan. Place cover on and place pan in the preheated oven about 9 minutes.

Bake in preheated oven for 50 minutes. Remove bread from pan and spoon on top of meat/mixture. Cool, remove pan from oven and sprinkle foil over top (can be made in advance). Bake for 45 minutes, or until bread sounds hollow when tapped. Place pan on the wire rack to cool completely.

Cool completely in pan around 500 degrees F (200 degrees C). Heat remaining olive oil in a small saucepan until it begins to brown. Pour over meat mixture and serve immediately. Cover with foil as it sets and refrigerate before serving.