INGREDIENTS
 
•         .75 lb Kafta
•         3 Potatoes
•         2 Onions
•         2 Tomatoes
•         3 tb. Tomato Paste
•         2.5 cups Water
•         1 cube Chicken Bouillon
•         1 ts. Salt
•         .5 ts. Black Pepper
•         1 tb. Vegetable Oil
 
INSTRUCTIONS
 
1.     Form the Kafta into patties using your hands and place into an oven-safe casserole dish.
 
Bake for 20 minutes on 375F.
 
2.     Peel and slice the potatoes into ¼ inch thickness. Sprinkle with salt and the vegetable oil and lay on a baking sheet lined with parchment paper. Bake for 30mins on 375F.
 
Halfway through baking, flip the potatoes over.
 
3.     Top the patties with the baked potato slices, sliced onions followed by the tomatoes. In a separate bowl, dissolve the tomato paste in water, along with the chicken bouillion.* Season with salt and pepper and pour into the casserole.
 
* Chicken bouillon/water mixture can be substituted with chicken broth.
 
4.     Cover the casserole with aluminum foil and bake for 45-50 min on 375F.
 
Remove the foil the last 10 minutes. Serve with rice or pita bread.
 

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