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Dina Kohl

Kafta bil Saniyeh

Kafta baked in oveb
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Prep Time 40 minutes
Cook Time 1 hour
Servings: 4 servings
Course: main dish
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

  • 500 g beef or lamb minced meat
  • 3 tablespoons finely chopped parsley are 20 g chopped!
  • 1 small onion 100 g, peeled and finely chopped
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon allspice
  • 4 medium potatoes 400 g, peeled, rinsed and thinly sliced into circles (0,5 cm)
  • 3 medium tomatoes 400 g, rinsed and thinly sliced into circles (0,5 cm)
  • 300 ml tomato sauce
  • ¼ teaspoon salt ¼ teaspoon black pepper to season
  • 1 baking dish 30x20 cm

Method
 

  1. Rinse parsley leaves and let drain well. Finely chop the parsley with the onion in the processor. Add the mixture and the spices to the meat in the large bowl and mix well with your hand.
  2. Grease baking dish with one tablespoon olive oil
  3. Spread the kafta evenly in the greased baking dish and cover with the potatoes and the tomatoes. Sprinkle with a little salt and cover tightly with aluminium foil.
  4. Or make 10-12 Patties and arrange with the sliced vegetables. Sprinkle with a little salt and pepper. Cover tightly with aluminium foil.
  5. Preheat oven (250°C, 480°F) and bake on middle rack for about 45 minutes. Season the tomato sauce with the salt and pepper and pour over the kafta. Bake, uncovered, for another 15 minutes and serve hot with ruz mfallfal.

Notes

All images and text © Dina Bayoud Kohl