Nov 6, 2016

Middle Eastern Steak and Potato Layered Casserole | Sainyet Bataba Tabakat

This Middle Eastern Steak and Potato Layered Casserole is such a wonderful savory dish. It's a great way to enjoy potatoes without frying, or adding cheese and cream. 

This Middle Eastern Steak and Potato Layered Casserole is such a wonderful savory dish.

The flavors of this Middle Eastern Steak and Potato Layered Casserole are pretty amazing. I'm in love with how the different elements of this dish meld together.

I found this recipe on the blog, Chef in Disguise, my Secret Recipe Club assignment this month. This blog is written by Sawsan, who just happens to be an orthodontist who has a passion for cooking. She is Palestinian, and was raised in Amman, Jordan. She now lives in the United Arab Emirates. Her blog is full of easy and authentic Middle Eastern, Arab, and Levantine recipes. She also loves learning about and cooking food from around the world (which is one of my favorite pastimes).

Sawsan's recipes are incredible, and she is an amazing writer. Spend some time on her blog for a taste of life in the Middle East. I could go on and on about her beautiful writing. Please read Sally of Bewitching Kitchen's take on Sawsan. She does such an exquisite job of describing Sawsan's blog.

There were a TON of recipes on Sawsan's blog that called my name. Just browse her recipe index. I have so many of her recipes pinned for later.

I ultimately decided to try this potato casserole, which is one of her "mum's" signature recipes. It's a flavorful and easy dish to prepare, and it's a great way to enjoy potatoes without any added cream or cheese (not there's anything wrong with cream or cheese!). It's a simple dish, layered with tomatoes, potatoes, and flank steak, and seasoned with salt and Allspice.

Notes on my variations from the original recipe: For the potatoes, I used baby Yukon Gold potatoes, and did not peel them. I also used Roma tomatoes, because they typically are the most red and ripe when tomatoes are not in full season. I also added some black pepper.

We had this with naan and a salad, as Sawsan suggests. It was so satisfying and delicious.

This Middle Eastern Steak and Potato Layered Casserole is such a wonderful savory dish.

This is a bittersweet post, because it is the last month of Secret Recipe Club. I've been a member for over three years. I remember it took me six months to get approved and admitted! I've met some amazing food bloggers, many who have become true friends, including three in real life, because of this group! It's been such a wonderful experience. Be sure to visit the posts after the recipe to read more about this wonderful group, and get some great recipes. While this is not a comprehensive list of all of my SRC posts, here is a just a sampling of some of my most visited SRC posts:

Homemade Flour Tortillas and Pandesal from Tara's Multicultural Table
Basic Country Loaf with Spelt from Bewitching Kitchen
Simple Tomato Soup from My Whole Food Family
Smashburgers from Cheese with Noodles
Oven Fried KFC "Copycat" Fried Chicken from Burnt Apple
Crab Dip from I Am Honey Bee
Tortas de Chile Colorado de Res from La Cocina de Leslie
Shrimp and Veggie Summer Rolls from My Hobbie Lobbie
Chili Macaroni and Cheese from Lindsey Lou's
Tex-Mex Chicken Soup from BC Mom's Kitchen
Cheese Tortellini Soup from Fearless Homemaker
Make Ahead Cold Oatmeal with Honey and Raspberries from Lavender and Lovage
Greek Salad from Making Memories with Your Kid
Chiliville Chili from Making Miracles
Stovetop Tamale Pie from Flying on Jess Fuel
French Dip Sandwiches from The Spiffy Cookie
Horseradish Mashed Potatoes from A Day in the Life on the Farm
French Onion Soup from Fantastical Sharing of Recipes
Baked Eggs with Parmesan and Chives from A Calculated Whisk
Roasted Pear and Parmesan Salad from 84th and 3rd
Potato Leek Pie from A Kitchen Hoor's Adventures
Whole Wheat Peasant Boule from Wimpy Vegetarian

Middle Eastern Steak and Potato Casserole

Middle Eastern Steak and Potato Casserole


  • 3 Roma tomatoes, thinly sliced.
  • 2 pounds Yukon Gold potatoes, thinly sliced.
  • 1 pound of flank steak, cut into 3 inch by half inch strips, against the grain.
  • 1 1/2 teaspoons salt and 1 teaspoon pepper.
  • 1 teaspoon Allspice.
  • 1 yellow onion, peeled and thinly sliced.
  • 1/4 cup olive oil.
  • 1/4 cup water.
  • Two to three tablespoons chopped flat leaf parsley.


  1. Pre heat the oven to 375 degrees F. Spray a broiler proof two quart casserole with spray oil.
  2. Place the tomato slices on the bottom of the casserole, reserving enough for an even layer of tomatoes on the top of the casserole. Top the tomato slices with an even layer of half of the potato slices.
  3. Top the potato slices with all of the steak slices. Season with half of the salt, pepper and Allspice.
  4. Top the steak with all of the onion slices.
  5. Top the onions with an even layer of the rest of the potato slices. Arrange the tomato slices in a single layer on top.
  6. Drizzle with the olive oil and water, and sprinkle with the rest of the salt, pepper, and Allspice.
  7. Cover the dish with foil, and bake for one hour and 15 minutes. Remove the foil and place the dish under the broiler for about 2 to 5 minutes. 
  8. Sprinkle with the parsley, and serve. 
Make ahead tip: Assemble the casserole, refrigerate, and bake the next day. 

Yield: 4 servings


  1. Wonderful! I had her blog last month. It was such a joy to explore. Happy Reveal Day!

  2. I am so sad this will be the last SRC reveal day, but it is lovely to go out with such a tasty recipe as this! let's keep in touch! Karen

    1. Agreed Karen. I've just followed you on some of your social media links.

  3. Laying in bed with a coffee trying to find inspiration for some meals this week. Now I'm hungry, laying in bed with a coffee. So... progress?

  4. You hit pure gold! So glad you could make a nice tribute to her, and I am very touched that you included a link to my site, it gave me a huge smile

    I cannot say I'm doing a happy dance because the end of SRC makes me very nostalgic.

    Add to it the stress of these elections (well, I won't go there) -

    have a Happy Reveal Day, Karen!

    1. Can't wait until Wednesday. And yes, I'm so nostalgic. You are so lucky that Sawsan had you!!!

  5. What a fun dinner recipe! I'll have to try this! Great SRC pick this (last) month. :(

  6. I have this pinned to make later. My mouth is watering just looking at it. I love the simplicity of the ingredients.

    Really gonna miss SRC. :(

  7. That looks delicious.... I'm one of those people that loves the combination of potatoes and tomatoes - esp. in the fall. Bookmarked for next year!

  8. This sounds delicious, Karen! I just may make this for dinner tomorrow night - it looks quite easy to throw together (my busy day tomorrow). I'll definitely check out her blog.

    1. Thanks Cathy! It's super easy and you will love her blog.

  9. Very very tasty. And all the more stunning given the simple ingredients used.

    1. Thanks so much! The allspice makes such a difference!

  10. I think this is going on the list to try as soon as I get a working oven again. I'm going to miss SRC, a lot, but so glad I got to 'know' so many talented bloggers through the club. In fact, I got an idea as I was visiting everyone's links this month. I'm going to host a First Monday Link party starting in January for all SRC bloggers. Just post your favorite recipe from the previous month. I'll be posting more about it on FB. I hope you'll come and share a recipe/

    1. I'll definitely be hanging out on the SRC site and will link up! Thanks!

  11. Oh man this looks incredible!

  12. OMG I am sooooo making this. Flank is my fave steak, of all time. May I say it was been a pleasure being in SRC with you, and I will miss our monthly meet-ups. I know I will see you around on the interwebs, though. Take good care! --Dorothy at Shockingly Delkcious

    1. I'll miss SRC as wellI know I will see you too! Thanks so much!!

    2. I must need new glasses. Look at the way I spelled my blog name above!

  13. Thank you! I'm going to try this with venison. (BTW, there's a small typo: " the dish under the boiler for about 2 to 5...")

    1. Thank you! All fixed. I've never had venison before, but I'm sure it will be good.


I would love to hear from you!