Ingredients:

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

Preparation:

Prepare the kofta meat and set aside, or have it ready from the butcher, mixed with parsley and onion.

Wash the vegetables and cut them into cubes, then lightly fry them for a short while.

Shape the kofta into discs. Place each disc in a cup or mold, add a portion of the potato-onion-pepper-tomato filling inside each disc in the cup, and seal well so you obtain a kofta disk stuffed with vegetables.

Place the stuffed kofta discs on a baking tray. Drizzle with a little olive oil... You can either fry the discs or bake them in the oven until the meat is fully cooked.

Be sure to refrigerate the discs for at least half an hour before cooking so they set firmly.

If there is any leftover vegetable filling or potato-onion-tomato mixture, transfer it to a pot and sauté briefly with a little tomato paste, water, salt, and assorted spices to taste.

Serve the stuffed kofta discs with cooked rice.

This distinctive kofta discs stuffed recipe from a friend of Shou Tabeheen Today:

Nicole Mouz

Click the name Nicole to visit her page on Shou Tabeheen Today and enjoy all her delicious recipes

#Healthy_and_Hatisfying #Recipes #Shou_Tabeheen_Today

Kofta Discs with Vegetables

Prep checklist