Kafta bil Sanieh | Baked Kofta with Potatoes and Tomatoes

Ingredients

• 500 grams ground beef ((ground lamb or chicken))
• 1 small red onion (grated)
• 2 garlic cloves (minced (optional))
• fresh parsley
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon allspice powder (optional)
• 1/4 teaspoon cumin powder
• 1 teaspoon black pepper powder
• 1 teaspoon salt
• 1 teaspoon chilli flakes
• 1 large red onion (thinly sliced into roundels)
• 400 grams potatoes (4 medium-sized, sliced into roundels)
• 3 to 4 medium-sized tomatoes (sliced into roundels)
• 2 tablespoons tomato paste
• 2 cups water
• salt and pepper to taste
• 1 tablespoon pomegranate molasses (optional)
• 1 beef stock cube (optional)

Instructions

1. 1

   --- Prepare the kafta mixture ---

2. 2

   Prepare the kafta mixture: Add all the kafta ingredients into a large bowl, and mix lightly using your hands until thoroughly combined.

3. 3

   --- Prepare the tomato sauce ---

4. 4

   Prepare the tomato sauce: Whisk the tomato paste with a little water until no lumps. Add the rest of the water and season with salt and pepper. If using a bouillon cube, use warm water for the sauce.

5. 5

   --- Assemble the casserole dish ---

6. 6

   Assemble the casserole dish: If roasting or pan-frying the potatoes, do that first. If using raw, I would suggest that you soak the sliced potatoes until needed.

7. 7

   Assemble the casserole dish: Preheat the oven to 200℃.

8. 8

   Assemble the casserole dish: Spread the kafta mixture evenly onto the base of a 9x13 ovenproof dish.

9. 9

   Assemble the casserole dish: Place the sliced onion rings covering all the kafta.

10. 10

    Assemble the casserole dish: Place the sliced potatoes over the onions.

11. 11

    Assemble the casserole dish: Place the sliced tomatoes over the potatoes. Lastly, pour the prepared tomato sauce all over the top.

12. 12

    --- Bake ---

13. 13

    Bake: Cover the dish with foil and bake in the middle rack of the preheated oven for at least 30 to 40 minutes.

14. 14

    Bake: Remove the foil and reduce the temperature to 180℃ and cook for at least an hour. The dish is done when the potatoes are cooked through and most of the sauce is absorbed.

15. 15

    --- Serve ---

16. 16

    Serve: Garnish with chopped parsley and serve with Pita bread or Vermicelli rice.