Kofta and rice is one of those practical recipes everyone loves

Ingredients:

1 potato, cut into cubes Kofta: 300 g ground meat 1 small onion, very finely minced 2 tablespoons chopped parsley 1 teaspoon seven-spice 1/4 teaspoon black pepper Salt to taste Sauce: 2 tomatoes, grated or finely chopped 1 small onion, finely chopped 1 tablespoon tomato paste A pinch of black pepper A pinch of seven-spice A pinch of paprika (sweet red pepper) Hot water Rice: 1 1/2 cups Egyptian rice, soaked and drained 3/4 cup vermicelli 1 teaspoon salt 3 cups hot water

Preparation:

Mix the kofta meat with the finely minced onion, spices, salt, and parsley until well combined.
Shape the kofta into balls of the desired size, then fry them in a little vegetable oil until they change color. Set aside.
In the same pan, start preparing the sauce: sauté the finely chopped onion until softened (to speed this up, add a pinch of salt).
Add the potato and stir briefly, then leave for 5 minutes over medium heat.
Add the tomatoes, tomato paste, water (about 2 cups), and spices, then stir.
When the sauce mixture boils, add the kofta, reduce the heat, and cover the pan (or pot) until the potatoes are cooked and the sauce thickens slightly.
Serve the kofta with fluffy rice and vermicelli.
Rice method In a pot, fry the vermicelli in a little hot oil, stirring constantly.
When the vermicelli turns light brown, add the rice and salt and stir for 2 minutes, then add the water and stir a little.
When the water boils, reduce the heat very low and cover the pot.
Leave the pot over low heat for about 15 minutes, or until the rice is cooked.

This easy, practical recipe is from a friend in the Shou Tabkhin Today group Nadine kerdy

For more easy and delicious kofta recipes, here is How to Make Kofta with Tahini

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Kofta and Rice

Prep checklist

Cooking notes