Photograph of the finished Kafta

Middle East · Chả thịt nướng khay khoai cà chua Kafta

Kafta

1 hr 20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 680 g
  • Photograph of Potato Potato 720 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Parsley Parsley 40 g
  • Photograph of Baharat spice blend Baharat spice blend 12 g
  • Photograph of Pomegranate molasses Pomegranate molasses 60 ml
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Thick tomato passata Thick tomato passata 160 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grind the lamb twice with onions and parsley, then season with baharat; the mixture should be smooth enough to spread into a flat layer.
  2. 2 Spread the meat in a 1.5 cm thick layer to cover the bottom of the baking tray, do not roll it into balls.
  3. 3 Arrange the potato and tomato slices alternately, standing at an angle in rows and sticking them into the layer of meat.
  4. 4 Mix tomato sauce with pomegranate syrup, olive oil, and 120 ml of water, then pour it around the tray.
  5. 5 Bake at 200 degrees for 45 minutes, brushing the potatoes with sauce twice to prevent them from drying out.

With an appliance

  • Air fryer 55 min

    Replace step 5: lightly spray oil around the patty, use a steam cooker at 215 degrees for 29 minutes, rotating the tray at minute 14. The strong airflow shortens the time by about one-third compared to an oven and sears the surface faster.

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