Kafta Bil Saniyyeh (Baked Kafta) with Lebanese Rice

Ingredients:

 Kafta

• 500g lean ground beef
• 500g lean ground lamb
• ½ cup grated onion
• 1 cup finely chopped fresh parsley
• 4 medium size potatoes, peeled and slice
• 4 tomatoes cut in wedges
• 2 medium onions roughly chopped
• 3 cup of tomato sauce OR  crushed tomato
• 2 cups of water
• 1 tsp of black pepper
• ½ cup oil for frying or baking
• 1 tsp of mixed spices
• 3 tsp of salt
• 1 tsp of red pepper flakes

Lebanese Rice

• 1 cup Barilla vermicelli noodles (broken)
• 2 cups Basmati (long grain) rice (washed and drained)
• 2 tablespoons butter
• 1 ½ teaspoons salt
• 4 cups water (or chicken stock)

PREPARATION (Kafta):

1. In a large bowl combine beef, lamb, grated onion, parsley black pepper, mixed spices, half the salt (1 ½ tsp) and pepper flakes  and knead thoroughly with your hands until all ingredients are well combined.
2. Divided mixture into equal size and shape into small patties or fingers (1/3 cup).  Fry for few minutes in a ½ cup oil.
3. Remove meat from the frying pan and arrange into a deep dish (8X11).  On top of meat patties layer the chopped onions, tomato wedges, and sliced potatoes.
4. In a bowl, mix the tomato sauce, water and remaining salt and pour evenly over the dish.  Cover with foil and place in oven for 30 minutes over medium heat or until potatoes are fork tender.
5. Serve hot aside Lebanese rice.

 PREPARATION (Rice): 

1. Melt butter in a medium-sized saucepan (I use a heavy-based frying pan with lid).
2. Add vermicelli and cook stirring, until dark golden brown. The butter will foam and froth fabulously as the noodles darken.
3. Add rice, salt and water and stir, ensuring the rice is covered in the butter.
4. Cover saucepan and bring to a medium boil. Reduce heat, cover and cook until water is absorbed (usually about 12 – 15 minutes).

Preparation time: 1 hour (s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 6