Kafta Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g round beef
- 300 g potato (s)
- 3 medium tomato (s)
- 1 medium onion (s)
- 500 g tomatoes, puree or 100 tomato paste
- 1 bunch leaf parsley
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons spice mixture (Köfte spice)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 degrees top-bottom heat.
- Peel the potatoes, cut them into 5 - 6 mm thick slices and then boil them in salted water for 5 minutes. Then cut the tomatoes into 5 - 6 mm thick slices, cut the onions into as small pieces as possible and wash the parsley and also cut into small pieces.
- Mix the mince in a bowl with the onions, parsley, salt, pepper and, if available, the Köfte spice. The minced meat tastes very good even without Köfte spice.
- Press the mince firmly to the bottom of a baking dish and use a spoon to spread a thin layer of tomato paste or tomato paste over it. When using tomato paste, I recommend diluting it with a little water in a beaker, as it is more productive and easier to distribute. Place the potato slices over the mince and then distribute the tomatoes on top of the potatoes. Finally, spread a little tomato puree or tomato paste over the tomatoes and put the casserole in the oven at 220 degrees for about 45 minutes.
- The kafta casserole contains approx. 710 Kcal per serving.
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