Khorock-e-Macaroni (Macaroni-Meat Pie)

1/2 package macaroni, cooked
1/2 lb. ground beef
1 large onion, grated
3 white potatoes, large
3 medium tomatoes, sliced thin
8 eggs
2/3 cup liquid shortening
1 teaspoon tumeric
1/4 teaspoon cinnamon
salt, black pepper

Peel and slice the potatoes the same as you would for small French fries.   Fry a little at a time (enough to cover the frying pan in one layer) in 1/3 cup shortening until very crisp.   Sprinkle a little salt over the potatoes while they fry.  Set aside.  Keep the frying pan and the leftover oil to make the pie in.

While the potatoes are frying, heat 1/3 cup shortening in another frying pan for 3 minutes.  Add the cooked macaroni and saute for 5 minutes.  Remove the macaroni and set it aside.  To the same shortening add the ground beef and onion and fry together stirring frequently.  When the meat begins to take color, add cinnamon and tumeric and salt and pepper to taste.   As soon as the meat has browned remove from fire. Beat the eggs until light and frothy.  

When all the ingredients are prepared, heat the oil that the potatoes were cooked in for 3 minutes.   Remove from the fire and arrange the macaroni in an even layer over the bottom.  Spread three quarters of the meat over the macaroni.  Add the fried potatoes in an even layer, then the sliced tomatoes.  Top with the remaining meat.  Pour the eggs evenly over all.   Cover and place the pan on a low-medium fire.

When one side has browned and the pie is puffy and cooked, cut into quarters, turn and brown the other side.  Drain on paper toweling.   Serve.