Baked Kafta Patties and Potatoes
with Green Pepper and Onions in Seasoned Tomato Sauce
A Low-Fat Recipe of 11 g Fat / Portion
We call it Kafta and Potatoes in the oven; a very popular Lebanese family dish we eat with Vermicelli Rice and Salad. However, there is more in this dish than these two ingredients.
The Kafta meat is formed in patties, and topped with layers of Green Pepper, Onions, Potatoes and Tomatoes; all cut in rondelles. The overall outcome is a consistent, nutritious, and fulfilling meal that is deliciously tomato-juicy.
The Tomato Sauce is prepared on the side then poured all over the vegetables before going back in the oven. It is nicely seasoned with Basil, Oregano, Ground Pepper and salt. It is a very easy dish to prepare.
The cooking is of two steps. We roast first the Kafta patties for 10 minutes, flip them over, cover with layers of vegetables and the sauce, and back in the oven to bake for 30 minutes. That gives us enough time to prepare the Vermicelli Rice and a fresh vegetable Salad, and will for you as well. 🙂
We usually prepare this dish in a round baking pan that will go straight from the oven onto the table when the dish is ready. Keep that in mind for your choice of pan.
To Your Good Health, Cheers!
Baked Kafta and Potatoes in Tomato Sauce
Low-Fat; 11 g / portion
- 1/5 Kg Kafta (lean)
- 1 Green Pepper Cut in rondelles
- 2 Onions (medium) Cut in rondelles
- 4 Potatoes (medium) peeled and Cut in rondelles
- 3 Tomatoes (medium) Cut in thin rondelles
- 1 tbsp Vegetable Oil
- 2 tbsps Tomato Paste
- 200 gr Tomato Sauce
- 4 cups Water
- 1/2 tsp Ground Pepper
- 1 tsp Salt
- 1 tsp Dry Basil
- 1 tsp Oregano
- Oil Spray
- Baking Pan
Preheat your oven at 200C or 400F.
Spray the baking pan with oil.
Make medium-sized balls out of the Kafta meat, flatten them with your palms like patties, and arrange them in the baking pan.
Cover the pan with Aluminium foil and place it in the preheated oven for 10 minutes.
Remove the pan from the oven, and flip over the kafta patties.
Top them with the green peppers in a layer. Follow with a layer of onions, then a layer of potatoes, and finish with the tomatoes.
In a separate bowl, mix well all the ingredients of the Sauce. Pour it all over the the layers of vegetables. Cover back the pan with the Aluminium foil, and place it back in the oven to cook for 40 minutes.
Don't allow the sauce to dry.
Serve at once from the oven to the table, and enjoy it with vermicelli rice and/or a salad.
OTHER IDEAS TO PREPARE MEAT BALLS AND PATTIES