¼ cup finely minced onion
1 cup finely chopped fresh parsley
1 kg (32 oz) potatoes, peeled and sliced (medium size)
fried round eggplant slices
2 medium onions, peeled and sliced
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground allspice
1 kg (32 oz) tomatoes, peeled and sliced
½ cup shortening or butter
1 cup vegetable oil
2 tablespoon pomegranate thickened juice
1 cup water
Process minced onion and ground meat in a food processor. Knead meat and onion with parsley, spices, and salt. Process meat mixture another time in food processor until smooth. Grease an oven tray (diameter 30 cm).
First way: Knead meat mixture another time. Divide meat mixture into balls (as desired) or shape into fingers. Fry in shortening until golden. Arrange in the tray.
Second way: Spread meat mixture evenly in a greased tray using the palm of your hands. Bake in a moderate heat (180°C) oven for 7 minutes or until kafta is golden.
Fry potatoes in oil until nearly cooked. Arrange onions, eggplant, and potatoes over the meat in the tray.
Top with tomato slices. Pour 1 cup of water. Sprinkle salt. Cover and return to oven until kafta is cooked for about 20 minutes. Serve hot accompanied with salads.