Title: Makoud (Beef and Potato Pie)
Categories: Pie Beef Tunisia Jewish Cheese
Yield: 6 Servings

1	lb	(abt 3)potatoes, cooked in their skins until soft, cooled, &
2		Eggs, hard cooked, peeled, & mashed
1/2	lb	Roasted or boiled beef, cut into 1/4-in cubes
1/2	c	Parsley, chopped
1	ts	;salt, or to taste
1/4	ts	White pepper
5		Eggs, raw & beaten
2	tb	Corn or olive oil

The texture of this pie borders on that of a souffle, but it has more density.

1. Mash the potatoes. Add the hard cooked eggs, beef, parsley, salt, & pepper. Mix well. Add the beaten eggs & mix. 2. Heat the oil & add it to a heatproof glass or metal baking dish, round or square, & swirl it around. Add the pie mixture, which should be abt 2-inches deep. Bake in a preheated, 375F. oven for abt 30 mins, or until the top becomes brown. Serve warm. Makes 6 servings w/salads & bread.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

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