A tasty adaptation of fennel from Greek cuisine. It is layers of ingredients nicely stacked in a baking dish, baked in the oven nicely golden brown.
Ingredients:
750 g
of boiled potatoes
250 g
of fennel
250 g
back ground beef
4 pcs
of tomatoes
olive oil
oregano
thyme
pepper
salt
Procedure:
Remove the wilted leaves from the fennel, cut in half, boil for 10 minutes in lightly salted water, break the cooled fennel into chips, which you cut into smaller pieces
.Grease a baking tray or baking sheet with olive oil, put a layer of potatoes cut into slices on the bottom, lay the fennel pieces, minced meat, chopped tomatoes, season with oregano, thyme, salt, pepper, put another layer of potatoes again and continue to stack until all the ingredients are used up
./li>
Spray the surface with olive oil and bake for 20 minutes in a preheated oven at 200 °C
Slice the baked mixture and serve with black olives.