Kofta Tray

نضال زقيةCuisinier

Ingrédients

• 2 medium potatoes
  2 pieces
• 700 grams of ground beef, lean
  700 grams
• 1 1/2 cups chopped parsley
  1.5 cup
• 1 medium onion
  1 piece
• 4 tablespoons tomato paste
  4 tablespoons
• 2 tablespoons pomegranate molasses
  2 tablespoons
• Salt and spices
  0
• 1 tomato
  1 piece
• 3 cups of water
  3 cup

Mesures

1. 1

   Wash the potatoes and boil them until half cooked, then slice them into rounds and place them in a Pyrex dish.

   Matériel requis:

   🍳

   Pyrex dish

   10 minutes
2. 2

   In the blender, add the onion, parsley, a little salt, and spices, and blend. Add the ground meat and mix.

   Matériel requis:

   Blender

   5 minutes
3. 3

   Place the kofta in a bowl and knead it by hand a little. Wet your hands to shape the kofta into small fingers.

   5 minutes
4. 4

   Place the kofta fingers in a large Tefal frying pan and fry over high heat, then cover without adding any oil. When the water evaporates and the kofta changes color, remove the lid from the pan.

   Matériel requis:

   Poêle à frire

   10 minutes
5. 5

   Separate the fingers from each other and leave them until the water evaporates and the kofta takes on a frying color.

   5 minutes
6. 6

   Place the kofta on top of the potatoes in the Pyrex dish.

   5 minutes
7. 7

   Peel the tomato and slice it thinly, then place it on top of the kofta.

   5 minutes
8. 8

   In a bowl, mix the tomato sauce, pomegranate molasses, salt, spices, and water well, then pour it over the kofta tray. The water should cover three-quarters of the tray.

   5 minutes
9. 9

   Place the tray in a preheated oven at 200 degrees for about 25 minutes or until the sauce thickens slightly.

   25 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques