Subj : Kafta With Potatoes
To   : All
From : Ben Collver
Date : Wed Jul 17 2024 09:45 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kafta In A Tray With Potatoes
Categories: Lebanese, Meatloaf
     Yield: 8 Servings

     2 lb Extra lean ground beef (may
          -use ground lamb for a
          -Middle Eastern flavor)
 2 1/2 lb Potatoes (5 Russet)
   1/2 bn Parsley
     1    Onion
    28 oz Can Italian plum tomatoes
          Salt
          Pepper
          Cinnamon

 My Lebanese Aunt Amal's kafta with potatoes is a wonderful, homey,
 easy-to-make alternative to meatloaf. It is not much more work than a
 simple meatloaf, and since it features potatoes and tomatoes as well
 as meat, you don't have to make anything else for dinner but a nice
 green salad.

 Cut the potatoes into large, even chunks about 1x2", and steam them
 until not quite done (you may boil them but I don't like how they
 crumble apart). It is traditional to peel the potatoes first; I think
 the peels are healthy and it's less work to leave them on. Looks
 messier, however. Preheat oven to 350°F (mine is slow so I dialed up
 to 375°F).

 While potatoes are cooking, chop the onion fine (don't use the food
 processor, says Aunt Amal, makes the onion too watery). Chop the
 parsley as fine as possible (I did use the FP for this). Mix into the
 ground beef with your hands, season with salt, pepper, and cinnamon.
 Press into a lightly oiled large baking pan (I used 2: a large oval
 and a small oval. A lasagne pan would work). The meat was about an
 inch deep.

 Bake the meat for a good 15 minutes, until it is half cooked and
 releases fat and liquid. Remove pan from oven and pour liquid off.
 Slice meat into squares or diagonally into diamonds, about 2" across.
 Layer cooked potatoes, followed by sliced tomatoes, over meat. You
 may use fresh tomatoes, but only if they're in season! Salt and
 pepper vegetables lightly, and pour some of the juice from canned
 tomatoes over all. Drizzle with a bit of olive oil.

 Return the pan to the oven and bake another 45 minutes or until meat
 is done and tomatoes are "roasty" looking on top.

 Aunt Amal says you should always serve pickles with this dish: she
 used yellow banana peppers she bought in bulk at Sam's, dill pickles,
 and quartered white onions served raw.

 This dish could be easily multiplied for a crowd, and can be served
 at room temperature.

 Recipe by Aunt Amal

 Recipe FROM: <https://web.archive.org/web/20170327115449/
 http://recfoodcooking.org/sigs/Leila/
 Kafta in a Tray with Potatoes.html>

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