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Chechertma With meat

Course: Main Course
Cuisine: Nash Didan
Author: צביה לוי (Zvia Levi)

Notes

Ingredients
2 lbs of meat - kolichal or minute steak, cut into 2x1 inch pieces
2 medium onions, cut in half and sliced in half rings
7 plum tomatoes, cut in rings, remove seeds
1 1/2 medium eggplants, peeled. Cut in half horizontally and then in slices 3/4 inch thick and 3 inches long.
2 large Idaho potatoes - peeled and sliced in rounds, 1/4 inch thick
6 oz tomato paste Oil
 
  • Marinate meat in 1 onion overnight.
  • Place marinated meat and onion in large pot and cook on low, stirring occasionally.
  • When water evaporates add 1 cup of boiling water, cover and cook on low.
  • Check every 15 minutes to make sure the water is not low. Do not allow it to dry out.
  • Add 1/4 cup of boiling water when necessary to cover meat. Set aside when meat is cooked (approximately 2-3 hours).
  • In a separate pan, fry every vegetable separately.
  • Sauté the rest of the onions with 1 tsp of salt until golden. Remove from pan.
  • Fry the eggplants on medium high until browned but not completely cooked. Remove from pan.
  • Fry tomatoes on high just to brown each side. Remove from pan.
  • Fry potato slices with salt on low until cooked.
  • When meat is cooked, add the tomato paste mixed with 1 cup of boiling water to the meat.
  • Add 1 tsp of salt and 1 tsp of pepper to the meat.
  • Layer meat in long dish, (9x13 pyrex) then a layer of potatoes, then eggplants, then tomatoes and onions and their juices.
  • Cover and bake on 300 for 30 minutes. or until potatoes are cooked.
  • Can freeze before baking if all vegetables are cooked well.