Sufra Dayma:

Greek Baked Veal with Olives

By Moushira Abdel-Malek

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Serves 4

Ingredients

4 veal steaks

150 gms each

1 large onion (finely sliced)

500 gms potatoes (cut into chunks)

400 gms tomatoes (chopped)

600 mls stock (fresh or made by bouillon)

4 cloves garlic (finely chopped)

125 gms pitted Kalamata olives

Fresh oregano (small bunch, roughly chopped)

2 tbsp olive oil + 1 tsp butter

Salt + pepper + bay leaf + nutmeg + allspice

Method:

Heat oven to 200 degrees. Heat oil and butter in a large roasting tin. Add onion and garlic and cook for a few minutes. Push onion and garlic aside, then add steaks and brown for a few minutes on each side. Add the potatoes with the tomatoes and seasoning. Stir to combine then add stock, oregano and olives. Bake, uncovered, until veal is done, potatoes are tender and top of roast is golden brown. Serve with a Greek salad.