Mains
ChefRania Salloum
Kofta and Potatoes in a Tray
Kofta and potatoes baked in a tray is one of the tastiest and easiest practical recipes — almost like a stew. Kids love it. Serve with rice or eat with bread.
Kofta and potatoes in a tray — an easy, practical, and delicious recipe.
Ingredients
Start here, then move straight into the method.
- Ready-made kofta meat (from the butcher)
- Potatoes
- Green bell pepper
- Tomatoes
- Seven-spice (baharat) mix
- Cinnamon
- Tomato paste or tomato sauce
- 1 tablespoon ghee (or butter)
Method
Follow the cooking sequence without leaving the page.
- Shape the kofta meat into discs (patties).
- Peel and wash the potatoes, then slice them into medium-thick rounds (or to your liking).
- Slice the bell pepper and tomatoes into rounds as well.
- Fry the kofta briefly in a little oil until cooked through — don’t over-fry because they will be returned to the heat.
- Deep-fry the potatoes in hot oil until they are cooked, taking care not to let them brown too much.
- Arrange the kofta discs and potato slices in a baking tray, then place the tomato rounds over the potatoes and the bell pepper on top.
- In a bowl, combine the spices, salt, ghee, and tomato sauce/paste with a generous amount of water—enough to cover the tray contents—and stir to dissolve the sauce or paste.
- Pour the liquid over the kofta and vegetables in the tray.
- Place the tray on the stovetop or in the oven and let it come to a boil until the sauce thickens.
- Serve the kofta and potatoes from the tray with vermicelli rice.
- For more of Rania’s recipes see: Rice with Chicken
- To make chicken stroganoff Rania’s way click on Chicken Stroganoff
Recipe tags
MainsLevantGluten freeNut freeEgg free
Notes and serving ideas
- Rice with Chicken
- Chicken Stroganoff
