This is ultimately Middle Eastern comfort food at its best, it comes together in one pan, throw it in the oven and forget about it. Kafta is our version of meatballs, mainly consisting of meat, parsley, onion, spices, and oil. We use this meat mixture in so many ways throughout the Levant kitchen. I shared the tahini version with you before, here’s another one with potatoes and tomatoes.
Ingredients
- Kafta mixture
- 7-8 lb Chuck roast
- 3-4 lb Top sirloin
- 1 1/2 bunch parsley
- 1 large yellow onion quartered
- 1 tbs salt, 1/4 tsp black pepper, 1 tsp 7spices, 1/4 tsp ground cinnamon
- 1/4 cup vegetable oil
- .
- 3-4 large potatoes cut into sticks (1/4 inch) thickness
- 2 large tomato sliced into rounds (1/4 inch) thickness
- 2 tbs tomato paste
- 3 cups water
- Salt
Instructions
- ~ grind the meat and vegetables using the large hole attachment on a meat grinder once, then add the spices and salt and mix well with your hand. Run the kafta mixture one more time using the small hole attachment, add the oil and mix well to incorporate (use what ever you need and freeze the rest. It freezes well for up to 2 month).
- ~ heat your oven to 400 F.
- ~lightly oil a 9×13 baking dish, form the kafta between your hands (refer to the reel) and place next to each other without crowding. Bake for 10 minutes or until it changes color, don’t over bake (remember the kafta will release its juices).
- ~take out of the oven, cut the vegetables and sprinkle with salt. Place the vegetables on top of the kafta, make a sauce using 2 tablespoons of tomato paste and 3 cups of water ( you can add a bit of salt if you like) add the sauce to the kafta and bake in a 425 F oven for 30 minutes. Place under the broiler to brown the vegetables and there you have it the perfect seniyet kafta bil Batata. Enjoy!