BEST LEBANESE BAKED KAFTA WITH POTATOES AND TOMATOES ...
It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of tomatoes and flavorful kafta (seasoned meatballs or meat...
Provided by 177MILKSTREET.COM
Yield 4 to 6 Servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil and ¼ teaspoon salt. Distribute in a single layer and roast without stirring just until a skewer inserted into the potatoes meets no resistance, 10 to 13 minutes. Remove from the oven and set aside to cool slightly. Leave the oven on.
- While the potatoes cook, line a second baking sheet with kitchen parchment. In a medium bowl, combine the lamb, onion, parsley, allspice, cinnamon, ¾ teaspoon salt and ¼ teaspoon pepper. Using your hands, mix gently until just combined; do not overmix. Divide the mixture into about 20 golf ball-size portions (1½ to 1¾ inches in diameter) and place on the prepared baking sheet. Flatten each ball into a patty about 2½ inches wide and ¼ inch thick (it’s fine the patties are not perfectly round); set aside until ready to assemble.
- In a 9-by-13-inch baking dish, combine the crushed tomatoes, garlic, the ¼ cup oil, ½ teaspoon salt and ¼ teaspoon pepper. Stir well, then distribute in an even layer. Shingle the potatoes, tomato slices, green pepper rings and meat patties in 3 or 4 rows down the length of the baking dish, alternating the ingredients. Drizzle with the remaining 1 tablespoon oil and sprinkle with pepper.
- Bake, uncovered, until the kafta and potatoes are browned and the juices are bubbling, 25 to 35 minutes. Cool for about 10 minutes before serving.
BEST LEBANESE BAKED KAFTA WITH POTATOES AND TOMATOES ...
It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of tomatoes and flavorful kafta (seasoned meatballs or meat...
Provided by 177MILKSTREET.COM
Yield 4 to 6 Servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil and ¼ teaspoon salt. Distribute in a single layer and roast without stirring just until a skewer inserted into the potatoes meets no resistance, 10 to 13 minutes. Remove from the oven and set aside to cool slightly. Leave the oven on.
- While the potatoes cook, line a second baking sheet with kitchen parchment. In a medium bowl, combine the lamb, onion, parsley, allspice, cinnamon, ¾ teaspoon salt and ¼ teaspoon pepper. Using your hands, mix gently until just combined; do not overmix. Divide the mixture into about 20 golf ball-size portions (1½ to 1¾ inches in diameter) and place on the prepared baking sheet. Flatten each ball into a patty about 2½ inches wide and ¼ inch thick (it’s fine the patties are not perfectly round); set aside until ready to assemble.
- In a 9-by-13-inch baking dish, combine the crushed tomatoes, garlic, the ¼ cup oil, ½ teaspoon salt and ¼ teaspoon pepper. Stir well, then distribute in an even layer. Shingle the potatoes, tomato slices, green pepper rings and meat patties in 3 or 4 rows down the length of the baking dish, alternating the ingredients. Drizzle with the remaining 1 tablespoon oil and sprinkle with pepper.
- Bake, uncovered, until the kafta and potatoes are browned and the juices are bubbling, 25 to 35 minutes. Cool for about 10 minutes before serving.
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BEST LEBANESE BAKED KAFTA WITH POTATOES AND TOMATOES ...
It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of tomatoes and flavorful kafta (seasoned meatballs or meat...
From 177milkstreet.com
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- Bake, uncovered, until the kafta and potatoes are browned and the juices are bubbling, 25 to 35 minutes. Cool for about 10 minutes before serving.
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