| • | Place a skillet on fire and combine meat and onion.
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| • | Cook, stirring continuously, till the meat turns brown and crumby.
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| • | Add garlic and sprinkle parsley and salt.
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| • | In another large saucepan, cook rice with potatoes, in enough water to cover the potatoes.
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| • | Cook for about 25 minutes, until the potatoes turn tender.
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| • | Drain the potato mixture in a strainer and return it to the saucepan.
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| • | Add turmeric and salt to taste.
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| • | Mash the mixture until smooth.
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| • | Preheat oven to 350°F.
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| • | Grease a 13 x 9-inch baking pan.
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| • | Spread half the potato mixture in the pan.
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| • | Cover it with the meat filling.
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| • | Top it with the remaining potato mixture.
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| • | If you desire, sprinkle some cinnamon on top.
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| • | Top it with butter and bake for 30 to 40 minutes, until golden.
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| • | Remove and cut into squares.
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| • | Serve hot. |
