Recipe ingredients
- 1 kg, 32 oz, ground meat
- 1/4 cup finely minced onion
- 1 cup finely chopped fresh parsley
- 1 kg, 32 oz, potatoes, peeled and sliced, medium size
- Fried round eggplant slices
- 2 medium onions, peeled and sliced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 kg, 32 oz, tomatoes, peeled and sliced
- 1/2 cup shortening or butter
- 1 cup vegetable oil
- 2 tablespoons pomegranate thickened juice
- 1 cup water
Recipe method
- Process minced onion and ground meat in a food processor.
- Knead meat and onion with parsley, spices and salt.
- Process meat mixture another time in food processor until smooth.
- Grease an oven tray, diameter 30 cm.
- First way:
- Knead meat mixture another time.
- Divide meat mixture into balls, as desired, or shape into fingers.
- Fry in shortening until golden.
- Arrange in the tray.
- Second way:
- Spread meat mixture evenly in a greased tray using the palm of your hands.
- Bake in a moderate heat oven for 7 minutes or until kafta is golden.
- Fry potatoes in oil until nearly cooked.
- Arrange onions, eggplant and potatoes over the meat in the tray.
- Top with tomato slices. Pour 1 cup of water. Sprinkle salt.
- Cover and return to oven until kafta is cooked for about 20 minutes.
- Serve hot accompanied with salads.
Other arab recipes:
Baked kafta recipe
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