Lebanese Cuisine/Annisa Helou 1994

Baked Kafta with Potatoes and Tomatoes (Kaftah bil-Saniyeh)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
a piece of butter kaftah about 1 lb potatoes, peeled and very thinly sliced, about 1/4 inch thick
about 1-3/4 lb (about 5 or 6 small) red tomatoes, thinly sliced salt to taste 3 tablespoons water



1 Preheat the oven to 400 F and grease the bottom and sides of a medium deep baking dish with a little butter.
2 Pinch off a handful of meat, flatten it between your palms to a thickness of about 3/4 inch and lay on the baking dish, starting from the edge. Take another handful of meat, flatten and lay next to the first piece, smooth together with your fingers and continue lining the baking dish with the kaftah until you finish it.
3 Spread the raw potato slices over the meat, sprinkle with salt to taste, cover with the tomato slices, sprinkle with more salt to taste, add the water and bake in the preheated oven for 45 minutes or until the potatoes are done. Serve hot.

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