Name: Pan-Baked Kufta (Kufta bi Saniya)
Yield: Serves 6–7
Cuisine: Palestine
Ingredients: ¼ cup (25 grams) bread crumbs; 3–4 very ripe tomatoes, liquefied in a blender and whisked through a sieve or 5 tablespoons tomato paste diluted in 2 cups (480 milliliters) water; 2 teaspoons salt; 2½ teaspoons ground allspice; 1 teaspoon black pepper; 1 packed cup (25 grams) parsley; 6 cloves peeled garlic; 2 green chile peppers; 1 medium onion; 1 teaspoon ground cardamom; ½ teaspoon ground nutmeg; 2 tomatoes, thickly sliced; 2 pounds (1 kilogram) extra-lean ground beef; 1 onion, evenly sliced; 2 potatoes, thinly sliced

Laila El-Haddad, Maggie Schmitt

Pan-Baked Kufta

Kufta bi Saniya

Preparation info

Serves
6–7

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

A more elaborately spiced Gaza City kufta, made in the oven. Fresh tomatoes are used in this dish in summer; canned tomato sauce or paste are substituted in the off-season.

Ingredients

2 pounds (1 kilogram) extra-lean ground beef
1 packed cup (25

Asia
Palestine
Main course
Summer
Gaza

Method

Preheat your oven to 400°F (200°C).

Wash the parsley well and remove any thick stems. Run the beef, parsley, onion, garlic, and chile peppers through a meat grinder, or pulse them in a food processor. (If using this method, use preground beef, then pulse the remaining ingredien

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method