- potatoes - 2 lb (1 kg)
- pork - 21 oz (600 g) ground (clod cut is best)
- vegetable oil - 3 tablespoons
- peppers - 1, red
- carrots - 1
- paprika - 2 tsp
- savory - 1 tsp
- eggs - 4
- yoghurt - 4 tablespoons
- black pepper
Saute the finely chopped carrot, pepper and onion in the butter. Add the meat and mash with a fork to crumble it to bits.
Add the peeled and diced potatoes, paprika, savory and salt.
Add this to a tray with 1 cup water. Bake in a preheated 356°F (180 °C) oven about 50 min. Pour on the yoghurt, which you've beaten with the eggs, seasoned with salt and black pepper, then bake another 10 min. at 392°F (200 °C).