Kafta or Kofta as pronounced in some Arabic countries , is ground meat ( beef or lamb) that is mixed with parsley, onion and spices. It is the base for many Middle eastern dishes. Well at least it is the most frequent dish served at our house because simply my husband loves it. Sometimes he even asks for it at breakfast with eggs. Kafta is so easy to make as well as the different dishes it comes in. You can make it in batches and freeze it , but of course fresh tastes better. If you are lucky enough to live near a Middle Eastern butcher , you can buy it already made.Baked Kafta can be served with rice or with pita wedges or even just with a fork.
Ingredients:
serves 5-6
2 lbs of Kafta recipe posted before Kafta recipe
2 medium potatoes peeled and cut in 1/2 inch slices
3 large tomatoes sliced thick
1 1/2 tbs tomato paste
1 1/2 cups hot water
1/2 tsp Middle Eastern red hot pepper sauce ( made from crushed red hot peppers,water and salt it comes very thick in consistency) it can be substituted with regular hot sauce.
1/4 tsp salt less or more as desired
Directions:
Deep fry potato slices about 10 mins or about half way done.
Heat oven to 450 degrees.
Spread Kafta in baking dish, follow with a layer of potatoes and then a layer of tomatoes.
Mix water, tomato paste, salt and hot sauce.
Pour over the kafta until water covers the kafta and barely covering the potatoes.
Cover with aluminium foil and bake for 40 min covered ( make sure it is boiling before taking the foil away) then uncover and continue baking for 30 mins.
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