Name: Baked Kafta
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 500 g/1 lb 2 oz minced/ground lamb or beef; 1 tbsp mint leaves, very finely chopped; 2 handfuls of parsley leaves, very finely chopped; 1 large onion, very finely chopped, plus 400 g/14 oz/1¾ cups onions, cut into ½cm/¼in slices; 1 heaped tbsp tomato purée/paste; 600 g/1 lb 5 oz/4 cups potatoes, cut into ½cm/¼in slices; 600 g/1 lb 5 oz/4 cups tomatoes, cut into ½cm/¼in slices; 2 tbsp olive oil; 1½ tsp ground allspice; 1 tbsp sea salt, or to taste

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Kafta is the Middle East’s version of hamburger meat. It can be shallow-fried, moulded onto skewers for barbecuing or baked with vegetables, as here. I prefer the texture of the kafta when it’s mixed by hand, but if you want to use a food processor, create the paste first in it before adding the meat. Pulse for 2 minutes, but be sure not to overwork the meat or it will be tough. For another type of kafta, try Herbed Kafta with Dukkah Tahini.