Kofta

Method

1. 1 Mix the minced lamb with the grated and squeezed onion, parsley, baharat, and pepper, then mix for 5 minutes.
2. 2 Shape into 6 cm long patties and pan-fry for 3 minutes on each side until the outer surface is crispy.
3. 3 Fry potato slices 1 cm thick for 5 minutes until golden brown on the edges, then arrange them at the bottom of the pan.
4. 4 Cook the tomato puree with garlic and pomegranate syrup for 10 minutes; the pomegranate syrup provides a deep sweet and sour flavor that lemon cannot replace.
5. 5 Arrange the kofta on top of the potatoes, pour in the sauce, and simmer covered for 25 minutes over low heat.

With an appliance

• Oven 55 min

  Replace step 5: arrange the kofta on top of the potatoes, pour in the sauce, cover, and simmer on the middle rack of the oven at 180 degrees for 22 minutes; do not stir so that the meatballs retain their shape.