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Baked Kafta with Potatoes and Tomatoes [Kafta Bil Saynieh]:
Submitted by: Souad | Date Added: 19 Jul 2010
Listed in: Lebanese Meat

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• a piece of butter
• kafta
• about 1 lb potatoes, peeled and very thinly sliced, about 1/4 inch thick
• about 1-3/4 lb (about 5 or 6 small) red tomatoes, thinly sliced
• salt to taste
• 3 tablespoons water

• Preheat the oven to 400 F and grease the bottom and sides of a medium deep baking dish with a little butter.
• Pinch off a handful of meat, flatten it between your palms to a thickness of about 3/4 inch and lay on the baking dish, starting from the edge.
• Take another handful of meat, flatten and lay next to the first piece,
• Smooth together with your fingers and continue lining the baking dish with the kafta until you finish it.
• Spread the raw potato slices over the meat, sprinkle with salt to taste,
• Cover with the tomato slices,
• Sprinkle with more salt to taste,
• Add the water and bake in the preheated oven for 45 minutes or until the potatoes are done. Serve hot.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)