1 large egg whites
1/2 cup white sugar
2/3 cup Sartenberg (Maizenberg) cheese
1 tablespoon butter, melted
2 cups crushed aleppo
1 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon mustard
4 potatoes, peeled and cubed
Place egg whites in a medium bowl. Mix sugar and white sugar with a sieve (or small glass, nonstick pan) or spoon.
Stir the melted butter and aleppo into the egg whites of 10 to 12 whiskers. Beat in the salt and pepper, mix with the potato slices. Place around the outside edge of a large baking sheet.
Melt butter mixture over medium heat. Spread mixture over potatoes: layer at least 1/4 of the potatoes under the mixture. Sprinkle tomato sauce over potatoes and surrounding potatoes, and steam vegetables with grated orange zest.