Albanian Vegetable Casserole Gjelle Me Zarzavata Recipes

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GJELLE ME ZARZAVATA (ALBANIAN CASSEROLE)



Gjelle Me Zarzavata (Albanian Casserole) image

Adapted from The Complete Round the World Meat Cookbook. I think you could probably omit pouring the oil over the top, unless it looks terribly dry.

Provided by Chocolatl

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil, divided
2 lbs top round beef, cut in 1/2-inch cubes
4 large potatoes, peeled and thinly sliced
2 cups chopped tomatoes
2 carrots, grated
1/4 cup chopped celery
1 cup chopped onion
1 green bell pepper, julienned
2 garlic cloves, minced
3 tablespoons chopped parsley
2 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken broth

Steps:

  • Preheat oven to 375°F.
  • Heat 3 tablespoons oil in a large skillet.
  • Add meat and brown on all sides. Remove and set aside.
  • Place potatoes in a greased baking dish large enough to hold all ingredients.
  • Spread meat over potatoes.
  • Combine tomatoes, carrots, celery, onion, pepper, garlic, parsley, salt and pepper.
  • Spread mixture over meat.
  • Pour in broth.
  • Cover and bake for 45 minutes.
  • Uncover, pour remaining oil over top, and bake 20 minutes more.

Nutrition Facts : Calories 523.2, Fat 16.1, SaturatedFat 3.6, Cholesterol 83.2, Sodium 1348.3, Carbohydrate 51.7, Fiber 7.7, Sugar 6.4, Protein 42.6

ALBANIAN VEGETABLE CASSEROLE (GJELLE ME ZARZAVATA)



Albanian Vegetable Casserole (Gjelle Me Zarzavata) image

Adapted from Pan American's Complete Round the World Cookbook. Posted in answer to a request. This may be served hot or cold.

Provided by Chocolatl

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 potatoes, peeled and thinly sliced
4 tomatoes, chopped
3 carrots, sliced thin
1/4 cup chopped celery
2 onions, finely chopped
2 garlic cloves, minced
3 tablespoons chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups water
1/4 cup olive oil

Steps:

  • Preheat oven to 375°F
  • Lay potatoes in the bottom of a greased baking dish.
  • Combine tomatoes, carrots, celery, onions, garlic. parsley, salt and pepper, and mix well.
  • Spread this mixture over the potatoes.
  • Add the water.
  • Bake for 45 minutes.
  • Pour oil over vegetables.
  • Bake 15 minutes more.

Nutrition Facts : Calories 288.8, Fat 9.5, SaturatedFat 1.4, Sodium 628, Carbohydrate 47.5, Fiber 7.3, Sugar 6.9, Protein 5.9

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