Baked Kafta and Potatoes
A comforting Lebanese casserole of kafta with potatoes, onion and tomatoes baked with a seasoned tomato sauce and served over a white vermicelli rice.
- Prep time
- 20 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¾ lb Kafta
- 3 Potatoes
- 2 Onions
- 2 Tomatoes
- 3 tb. Tomato Paste
- 2½ cups Water
- 1 cube Chicken Bouillon
- 1 ts. Salt
- ½ ts. Black Pepper
- 1 tb. Vegetable Oil
Instructions
- 1
Form the Kafta into patties using your hands and place into an oven-safe casserole dish.Bake for 20 minutes on 375F.
- 2
Peel and slice the potatoes into ¼ inch thickness. Sprinkle with salt and the vegetable oil and lay on a baking sheet lined with parchment paper. Bake for 30mins on 375F.Halfway through baking, flip the potatoes over.
- 3
Top the patties with the baked potato slices, sliced onions followed by the tomatoes. In a separate bowl, dissolve the tomato paste in water, along with the chicken bouillion.* Season with salt and pepper and pour into the casserole.* Chicken bouillon/water mixture can be substituted with chicken broth.
- 4
Cover the casserole with aluminum foil and bake for 45-50 min on 375F.Remove the foil the last 10 minutes. Serve with rice or pita bread.