Kafta bil sanieh (tray-baked kafta with potato and tomato)

A Lebanese family tray dish: the spiced, parsley-flecked kafta mixture layered with potato and tomato, baked in a tomato broth. A Sunday lunch in a single dish.

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Method

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1. Knead the minced meat with the grated onion, parsley, spices, salt and pepper.
2. Oil the bottom of a baking dish about 25×35 cm, and press the meat mixture 1.5 cm thick into the bottom (or shape it into small flat patties).
3. Pre-bake at 200 °C for 12-15 minutes, and pour off the rendered fat. ⏱ Timer: 12 min
4. Toss the potato with the olive oil and salt, and pre-bake on a separate tray for 15 minutes. ⏱ Timer: 15 min
5. Layer the potato, tomato, pepper and onion rings onto the meat.
6. Mix the passata with the water, garlic and a little salt, and pour it over.
7. Bake covered for 25 minutes, then a further 15 minutes uncovered, until the potato is tender and the top is browned. Serve with rice or bread. ⏱ Timer: 25 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Also made the same way with a tahini sauce: instead of the passata, pour over 100 ml tahini, the juice of 1 lemon and 300 ml water.
• Also good reheated the next day.

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