Kafta bil Sanieh

Description
Baked Kafta



Ingredients
fried round eggplant slices
 * 32 oz ground meat
 * ¼ cup finely minced onion
 * 1 cup finely chopped fresh parsley
 * 32 oz potatoes, peeled and sliced (medium size)
 * 2 medium onions, peeled and sliced
 * ½ tspn ground cinnamon
 * ½ tspn salt
 * ½ tspn ground allspice
 * 32 oz tomatoes, peeled and sliced
 * ½ cup shortening or butter
 * 1 cup vegetable oil
 * 2 tbsp pomegranate thickened juice
 * 1 cup water

Directions
Process minced onion and ground meat in a food processor. Knead meat and onion with parsley, spices, and salt. Process meat mixture another time in food processor until smooth. Grease an oven tray (diameter 30 cm).

First way: Knead meat mixture another time. Divide meat mixture into balls (as desired) or shape into fingers. Fry in shortening until golden. Arrange in the tray.

Second way: Spread meat mixture evenly in a greased tray using the palm of your hands. Bake in a moderate heat (180°C) oven for 7 minutes or until kafta is golden.

Fry potatoes in oil until nearly cooked. Arrange onions, eggplant, and potatoes over the meat in the tray. Top with tomato slices. Pour 1 cup of water. Sprinkle salt. Cover and return to oven until kafta is cooked for about 20 minutes. Serve hot accompanied with salads.