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( 5 Persons )
800 g potatoes
500 g tomatoes
16 black olives
10 green olives
3 spring onions
Cut the tomatoes into quarters and remove the seeds. Arrange the cleaned tomato slices on a baking tray lined with baking paper, salt them and bake them in the oven at 150°C for 50-60 minutes.
Meanwhile, put the potatoes in a pot filled with water and put them on the fire. After the water starts boiling, boil it for another 40 minutes. Remove the pits from the olives and chop them. Take the tomatoes out of the oven and let them cool. Then chop it into small pieces and add it to the bowl with the olives.
Chop the onion finely and put it in a pan with a tablespoon of İçim Butter, fry for 2 minutes and prepare the filling by mixing it with the other ingredients in the bowl.
Peel the potatoes and mash them with a masher. Mix the mashed potatoes thoroughly with a teaspoon of lemon zest, a pinch of chopped dill, a pinch of chopped parsley, three spoons of olive oil, a pinch of salt and black pepper. Spread half of the potatoes on the bottom and sides of the 1-portion molds. Press with a spoon to spread the potatoes from the bottom of the mold to the walls, leaving a slightly thicker layer of potatoes at the bottom of the mold.
Fill the tomato filling into the mold and cover it with a layer of potatoes. Add the remaining filling on top of the potato layer, cover the top part with potatoes again to form the base of the potato dome, and let it rest in the refrigerator for at least 1 hour.
Prepare the sauce by mixing 50 ml of olive oil, a spoon of lemon juice, chopped dill, a pinch of salt and black pepper, pour it over the molds and serve.