Potatoes and Kefta
(Arabic meat with parsley)

Ingredients: 1/2 kg potatoes 1/2 kg red tomatoes 1/2 kg fine minced meat 1 medium onion, chopped

1/2 cup parsley, finely chopped 1/2 teaspoon salt 1/4 teaspoon white pepper 1 tablespoon tomato paste 2 tablespoons margarine 1 1/2 cups water

Method:

1. Mix minced meat, onion, parsley and some of the salt and pepper in a bowl until the kefta resembles a dough. 2. Separate into sixteen pieces and shape them into meatballs or fingers. 3. Peel and dice potatoes. 4. Wash and dice tomatoes. 5. Melt margarine in a saucepan. Mix in tomato paste, water and remaining salt and pepper. 6. On a non-stick baking tray (about 30 cm x 10 cm), place a layer of potatoes, then kefta, then tomatoes. 7. Pour margarine mixture on top and place in a hot oven for one hour or until cooked. Serves four.

Recipe compliments of Mrs Dabboussi

[Ladies' Fingers] [Bif Tek] [Kebee] [Kanefi] [Tabouli] [Sumboosac]