Kafta w Batata is one of our favorite home cooked, comfort meals. We love kafta and potatoes baked in the oven and grilled, but it is so good making it over stovetop with this delicious sauce! Serve it up with Vermicelli rice (recipe in notes).
Kafta and Potatoes
This recipe makes 22-24 pieces of kafta.
To make the kafta, mix together beef, parsley, cinnamon, onion, salt.
Form kafta pieces (in hot dog shape, about 3-4 inches long).
Put tomato paste, diced tomato, tomato sauce, and water in a large pot. Boil it all together. When boil starts, set to low and cook for 25 minutes. After 25 minutes, turn off heat.
Meanwhile, put kafta pieces on a drip tray over a sheet pan and into the oven. Broil for 6 minutes on each side (do first side then flip for second side. Broil 12 minutes total. It should be a light brown color. You don’t want to overcook it and dry it.) Alternately, you can grill them outside, but not fully.
Spray a tray and potatoes with oil very well and bake at 450F until they turn golden (check after 8-10 minutes). We’re not fully cooking them in the oven.
After kafta and potato are both ready, and the sauce has cooked for 25 minutes, add kafta, potato, 1 medium cinnamon stick, and salt to taste to the pot. Let it boil together over high heat, then lower the heat. Leave for 10 minutes.
Our Vermicilli rice:
Two meals with one dish: We like to grill a larger amount of kafta outside for a bbq meal, then freeze half of the kafta. We sometimes use the frozen kafta to make this dish- just set the kafta in the fridge the day before to defrost. It is still good to use even if the kafta hasn’t fully defrosted, just add to the pot!