Vegetarian mains
ChefNicole Maawad
Kofta Discs with Vegetables
A very innovative method for preparing kofta meat. Try these kofta discs stuffed with vegetables to create a complete dish rich in both meat and vegetables.
Ingredients
Start here, then move straight into the method.
- 1 kilogram ground kofta formed into circles
- 1 kilogram potatoes cut into cubes
- 2 green bell peppers, cubed
- 2 onions, dried, cubed
- Crisp cherry tomatoes
- 2 tablespoons tomato paste (tomato puree)
- 1 1/2 cups water
- A pinch ground cumin
- A pinch black pepper
- A pinch salt
- Olive oil
Method
Follow the cooking sequence without leaving the page.
- Prepare the kofta meat and set it aside, or have it prepared by the butcher already mixed with parsley and onion.
- Wash the vegetables, cut them into cubes, and sauté them for a short time.
- Shape the kofta meat into rounds, place each round in a bowl or cup, spoon a little of the potato, onion, pepper, and tomato mixture into each round, and close it well so you obtain a kofta disc stuffed with vegetables.
- Place the stuffed kofta discs on a baking tray. Add a little vegetable oil... you can fry the kofta discs or bake them in the oven depending on your preference until the meat is well cooked.
- Be sure to chill the kofta discs in the refrigerator for at least half an hour before cooking so they hold together well.
- If any of the vegetable filling or the potato, onion, tomato, and pepper mixture remains, put it in a pot over the heat and sauté for a few minutes with a little tomato paste, water, salt, and assorted spices to taste.
- Serve the meat discs stuffed with vegetables with cooked rice.
Recipe tags
Vegetarian mainsLevantBaked
