Summary

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)

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Instructions

1. Preheat the oven to 220 degrees top-bottom heat.
2. 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.
3. 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.
4. 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.
5. The kafta casserole contains approx. 710 Kcal per serving.