Monday,16 July, 2018
Current issue | Issue 1220, (6 - 12 November 2014)
Monday,16 July, 2018
Issue 1220, (6 - 12 November 2014)

Ahram Weekly

Kofta and potato tomato sauce bake

Serves 4

500 gm minced beef
1 large onion (grated)
1/2 tsp crushed garlic
1/4 cup parsley leaves (finely chopped)
One egg + a dash of milk
1/3 cup fine breadcrumbs
750 gm baby potatoes (peeled)
1/2 kg ripe red tomatoes (diced)
1 tbsp tomato paste
1 large onion (halved, sliced)
3-4 garlic cloves (finely sliced)
Vegetable oil (for shallow frying)
1 tbsp butter
Salt + pepper + thyme + grated nutmeg

Combine first six ingredients together in a large bowl. Season with salt, pepper and thyme. Mix well to integrate and shape into medium-sized balls. Flatten into thick round patties. Refrigerate for one hour or overnight, covered. In the meantime, heat a medium cooking pan to hot. Add two tablespoonfuls of vegetable oil. Add onion over medium heat. Stir until translucent. Add all seasoning. Stir until fragrant, then stir in sliced garlic. Add diced tomato and paste. Stir to combine, lower heat and cover to simmer. Add hot water, when reduced. Meanwhile, peel potatoes and throw into a bowl of salted tap water until whole amount is peeled. Rinse well under running tap water. Drain and tap-dry by means of a cotton kitchen towel. In a large frying skillet, heat some vegetable oil to shallow-fry potatoes. Add butter and potatoes to heated oil. Stir potato to slightly golden on all sides. Remove, with a slotted spatula onto a baking dish. Wipe skillet clean, or use another. Add fresh oil and fry meatballs, only until red meat colour changes; without browning. Remove on kitchen paper towels to drain. Distribute kofta between potatoes. Pour tomato mixture over, to top contents by one centimetre above. Bake, covered, in a preheated oven at 200 degrees, until cooked through; approximately 90 minutes. Remove cover and continue baking for an extra ten minutes; to slightly brown top, then remove from oven. Serve with fluffed rice and a green salad.

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