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Thursday, May 12, 2011

Kafta bil sanieh


1 kg (32 oz) ground meat
¼ 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
½ tsp ground cinnamon
½ tsp salt
½ tsp ground all spice
1 kg (32 oz) tomatoes, peeled and sliced
½ cup shortening or butter
1 cup vegetable oil
2 tbs pomegranate thickened juice
1 cup water


Process minced onion and ground meat in a food processor. Knead meat and onion with parsley, spices, and salt.
Grease an oven tray (diameter 30 cm).
First way: squeeze meat mixture . 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 (180°C) 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 rice or salads

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