Kefta B Siniyeh

Ingredients

• 1 kilo kefta @marble_meats
• Some olive oil
• 5 small white washed potatoes
• 1/2 red capsicum sliced
• 1/2 geeen capsicum sliced
• 1/2 yellow capsicum sliced
• 1 sliced brown onion
• 1/4 cup real pomegranate molasses (prefer the one that’s made and packed in Lebanon )
• 1.5 litres tomato juice or 1 jar of tomato paste with about 1/1-5 liters water depending how thick you like it .
• 2 tap salt 1 tsp Arab spices or pepper .
• 1 tsp @chilli.bang.sauces
• 3 tomatoes sliced
• Parsley to garnish

Instructions

1. 1

   --- Steps ---

2. 2

   Start by placing potatoes (with skin) in a pot and boiling about 10 mins .(we only want them half cooked ) . This helps them absorb all those juices when baking and the end result is soft pillow like potatoes yum !

3. 3

   Cool , peel and cut into thick strips . Set aside

4. 4

   Using olive oil form the kefta into fingers and pan fry or grill them only about 30seconds until they have some colour . Set aside

5. 5

   Cook off onions and capsicums in a pan for few mins again to give them some colour . Set aside .

6. 6

   Using a baking tray line up kefta and season well with salt n pepper .

7. 7

   Top with the potatoes

8. 8

   Then the capsicum and onion medley

9. 9

   Drizzle the pomegranate molasses on top

10. 10

    Top with tomato juice mixed with the @chilli.bang.sauces

11. 11

    Top layer with sliced tomatoes

12. 12

    Cover and bake about 1.5 hours at 200

13. 13

    Oven times may vary please check on it .

14. 14

    Once done top with freshly chopped parsley and serve with some vermicelli rice .

15. 15

    Enjoy and Sahten