Ingredients

• 1 kg (32 oz) ground meat
• ¼ cup finely minced onion
• 1 cup finely chopped fresh parsley
• 1 kg (32 oz) potatoes, peeled and sliced (medium size)
• fried round eggplant slices
• 2 medium onions, peeled and sliced
• ½ tspn ground cinnamon
• ½ tspn salt
• ½ tspn ground allspice
• 1 kg (32 oz) tomatoes, peeled and sliced
• ½ cup shortening or butter
• 1 cup vegetable oil
• 2 tbls pomegranate thickened juice
• 1 cup water

• Process minced onion and ground meat in a food processor.
• Knead meat and onion with parsley, spices, and salt.
• Process meat mixture another time in food processor until smooth.
• Grease an oven tray (diameter 30 cm).

First way:
1. Knead meat mixture another time.
2. Divide meat mixture into balls (as desired) or shape into fingers.
3. Fry in shortening until golden.
4. Arrange in the tray.

Second way:
1. Spread meat mixture evenly in a greased tray using the palm of your hands.
2. Bake in a moderate heat (180°C) oven for 7 minutes or until kafta is golden.

• Fry potatoes in oil until nearly cooked.
• Arrange onions, eggplant, and potatoes over the meat in the tray.
• Top with tomato slices.
• Pour 1 cup of water. Sprinkle salt.
• Cover and return to oven until kafta is cooked for about 20 minutes.
• Serve hot accompanied with salads.