Most people now know what kafta is, and the many ways of cooking it.
It can come as skinless sausages, on skewers or not, which are grilled or barbecues and traditionally served with hummus and salad. That’s a very popular to have it.
I’m baking it with potato, onion and tomato. The mix prepared the same way but instead of forming it into sausages we spread it onto a deep baking dish, add veggies and tomato and serve with rice, or riz.
We had a barbecue a couple of Sundays ago at mum and dads for mum’s and my Birthday. Menu choice was ours. I love barbecues. Our choice was lamb kebabs with hummus, Kafta sausages and loads of veggies, large portabello mushrooms, sliced zucchini and eggplant. We had great weather and the whole family was there to eat and have cakes. What a fantastic day.
Anyway...Kafta bi Saneah….
In a bowl mix together:
250g lean beef or lamb mince
1 small brown onion – finely diced
1/2 bunch flat leaf parsley – finely chopped
1 tsp salt, 1 tsp cinnamon, 1/2 tsp ground pepper, 14 tsp ground cumin.
Spread 1 tsp olive oil over the bottom of a deep oven proof dish and press the kafta mix evenly over it. Slice 1 small onion into 5mm thin slices and place on top with 1 large potato that’s been sliced into 8mm rounds. Pour over 400g canned diced tomato with the juice and enough water to cover the potato. Give it all another small sprinkle of salt and pepper and bake at 200c for about 60 minutes or until the potato is cooked.
Serve with Riz (see Bazella post for Riz recipe) and if you like, a little natural yoghurt.