KAFTA BIL SANIEH Mar 20 Written By Eleanor Debel https://www.youtube.com/shorts/vdJniTJAVvk PrintKAFTA BIL SANIEH Yield 4-6Prep time30 MinCook time30 MinTotal time1 Hour Ingredients Vegetables:3 large tomatoes, cut into ¼ inch slices 2-3 green bell peppers, cut into squares, roughly the same size as the tomatoes 3-4 large potatoes, peeled and cut into ¼ inch rounds Kafta:1 large onion4 garlic cloves, peeled ½ bunch of parsley 2 Lbs 80/20 ground beef 2 Tbsp Shawarma Spice Blend (see below for the recipe) 2 Tbsp All Purpose Seasoning (or seasoning blend of choice) Cooking Liquid: 3 cups water 2 Tbsp tomato paste 1 tsp saltShawarma Spice Blend: 1 tsp garlic powder ¼ tsp turmeric ½ tsp cumin½ tsp coriander¼ tsp allspice 1 tsp smoked paprika 1 tsp onion powder ½ tsp cardamom¼ tsp clove¼ tsp cayenne pepper1/2 tsp msg 1 Tbsp sugar 1 tsp saltInstructionsPrepare all your vegetables and set aside. Preheat your oven to 350 FIn a food processor combine the onion, garlic and parsley and blend until it's a fine paste. Add this to a large bowl along with the ground beef and the shawarma spice blend. Blend the meat with all the seasoning until everything is evenly mixed and cohesive. Form the meat mixture is patties roughly the same size as the vegetables, about ½ inch thick.In a square baking dish start layering the meat patties with all the vegetables, a slice of potato, then bell pepper, then tomato then meat patty. Continue this pattern until you’ve filled the entire baking dish. Season the whole thing with all purpose seasoning sprinkled over top.Whisk together the tomato paste, water and salt and pour that into the baking dish to nearly cover all the meat and vegetables. Depending on the size of your dish you may need a little less liquid or slightly more.Bake the Kafta in your preheated oven for about 30-40 minutes, until the vegetables are tender and the meat is cooked through. Serve over rice and enjoy.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanhealthymeat Eleanor Debel
KAFTA BIL SANIEH Mar 20 Written By Eleanor Debel https://www.youtube.com/shorts/vdJniTJAVvk PrintKAFTA BIL SANIEH Yield 4-6Prep time30 MinCook time30 MinTotal time1 Hour Ingredients Vegetables:3 large tomatoes, cut into ¼ inch slices 2-3 green bell peppers, cut into squares, roughly the same size as the tomatoes 3-4 large potatoes, peeled and cut into ¼ inch rounds Kafta:1 large onion4 garlic cloves, peeled ½ bunch of parsley 2 Lbs 80/20 ground beef 2 Tbsp Shawarma Spice Blend (see below for the recipe) 2 Tbsp All Purpose Seasoning (or seasoning blend of choice) Cooking Liquid: 3 cups water 2 Tbsp tomato paste 1 tsp saltShawarma Spice Blend: 1 tsp garlic powder ¼ tsp turmeric ½ tsp cumin½ tsp coriander¼ tsp allspice 1 tsp smoked paprika 1 tsp onion powder ½ tsp cardamom¼ tsp clove¼ tsp cayenne pepper1/2 tsp msg 1 Tbsp sugar 1 tsp saltInstructionsPrepare all your vegetables and set aside. Preheat your oven to 350 FIn a food processor combine the onion, garlic and parsley and blend until it's a fine paste. Add this to a large bowl along with the ground beef and the shawarma spice blend. Blend the meat with all the seasoning until everything is evenly mixed and cohesive. Form the meat mixture is patties roughly the same size as the vegetables, about ½ inch thick.In a square baking dish start layering the meat patties with all the vegetables, a slice of potato, then bell pepper, then tomato then meat patty. Continue this pattern until you’ve filled the entire baking dish. Season the whole thing with all purpose seasoning sprinkled over top.Whisk together the tomato paste, water and salt and pour that into the baking dish to nearly cover all the meat and vegetables. Depending on the size of your dish you may need a little less liquid or slightly more.Bake the Kafta in your preheated oven for about 30-40 minutes, until the vegetables are tender and the meat is cooked through. Serve over rice and enjoy.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadanhealthymeat Eleanor Debel
