1 lg. onion, chopped
2 tbsp. oil
1 clove garlic, minced
1 lb. ground beef
Salt
1/4 tsp. pepper
2 tbsp. minced parsley
1 tsp. chopped mint
1/4 tsp. cinnamon
1/2 bay leaf, crumbled
4 c. thinly sliced potatoes
1/4 c. tomato paste
1 c. beef bouillon
Cream Topping
1/4 c. grated Parmesan cheese

Cook onion in oil until soft. Add garlic and meat and cook, stirring until meat is lightly browned. Add 1 teaspoon salt and the other seasonings and cook a few minutes longer. Drain off liquid and layer in 8-inch square baking dish with potato, sprinkle with a little salt and pepper, followed by meat mixture, and end with potatoes.

Dilute tomato paste with 1/4 cup hot water and pour into skillet with bouillon. Bring to a boil, then pour carefully over layers in pan. Bake in 350 degree oven for 30 minutes or until most of the liquid has been absorbed and potatoes are tender. Remove from oven and pour topping carefully over potatoes, sprinkle with cheese. Bake for 15 minutes longer or until custard is set and top is brown.

CREAM TOPPING:

2 tsp. flour
1 c. cream
2 beaten egg yolks

Moisten flour with a little cream and then blend into remaining cream and add beaten egg yolks.