Kafta bil Saniyeh

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Kafta bil Saniyeh

March 7, 2016

  • Prep Time: 45 mins
  • Cook Time: 45 mins

Ingredients

Kafta Mix

500g lean ground beef

1 medium size red onion

1 large bunch of parsley

1 tsp. garam masala

1 tsp. cinnamon

1/2 tsp. black pepper

1/2 tsp. white pepper

Kafta Bil Saniyeh

5 medium size potatoes, peeled and sliced

4 large eggplants, sliced,

3 capsicums, sliced

3 tbsp. vegetable oil

4 tomatoes, sliced

3 cups tomato puree

1 tbsp. tomato paste

1 cup water

1/2 tsp. black pepper

1/2 tsp. white pepper

1 tsp. garam masala

1 tsp. cinnamon

1 tsp. of salt

Olive oil

Directions

1In a medium bowl, toss sliced potatoes in 1 tablespoon vegetable oil until all slices are properly coated and place them in the Philips XL AirFryer basket; cook at 180 degrees Celsius for about 20 minutes, until the potatoes have slightly browned.

2Brush all eggplant slices with approximately 2 tablespoons of vegetable oil and place them in the Philips XL AirFryer basket; cook at 180 degrees Celsius for about 20 minutes, until the eggplants have slightly browned.

3Using the onion chopper finely chop onions and keep aside. Finely chop parsley and keep aside.

4Kafta Mix: In a medium size bowl combine beef, onions, parsley, garam masala, cinnamon, salt, black pepper and white pepper. Thoroughly knead ingredients together and keep aside.

5Tomato Sauce: In a medium size bowl mix tomato puree, tomato paste, water, black pepper, white pepper, garam masala, cinnamon and salt.

6Pre-heat your oven at 180 degrees Celsius.

7Once you have prepared all the different elements of your dish you can begin to layer the different ingredients in a large ovenproof Pyrex dish, or in individual ovenproof dishes. First layer the kofta mix on the base of the dish, it should not be more that 1 cm thick, add a layer of airfryed potatoes, followed by a layer of air fried eggplants, followed by a layer of sliced capsicum and finally by a layer of sliced tomatoes. Once the dish has been layers add the tomato sauce over the meat and vegetables, just enough to cover the ingredients.

8Bake the kofta bil saniyeh in the over for about 45 minutes. Remove from oven, allow to rest for about 10 minutes and garnish with chopped parsley before serving. Great with a side of rice or just a healthy salad.

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