John Myers
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Authentic Kafta Batata with Rice and Taboule on Boat
The perfect authentic kafta batata with rice and taboule on boat recipe with a picture and simple step-by-step instructions.
Kafta Batata:
- 500 g Minced meat
- 1 kg Potatoes
- 2 Pc. Onions
- 2 Bd Parsley
- 3 Pc. Tomatoes
- 3 Pc. Hot peppers
- 1 packet Tomatoes happened
- 200 ml Water
- Salt
- Pepper
- Dried mint
Rice:
- Basmati rice
- 5 tbsp Soup noodles
- 2 Ta Water
- 1 tbsp Oil
- 1 Pc. Stock cube
Tabbouleh:
- 200 g Bulgur
- 1 Handful Parsley
- 1 Pc. Onion
- 2 Pc. Beefsteak tomatoes big
- 100 ml Olive oil
- 100 ml Lemon juice
- Salt
- Pepper
Kafta Batata:
- Peel the potato and cut into 1 cm thick slices, fry in hot oil and drain on a kitchen towel. Cut tomatoes into slices.
- Finely chop the onion and parsley and mix with the minced meat. Season with salt and pepper and spread on an oven tray. Then spread the potatoes, tomatoes and peppers over the top and bake on the middle rack at 200 degrees Celsius for about 10 minutes.
Rice:
- Toast the soup noodles with a little oil until golden brown. Add rice and roast, stirring constantly, until the rice has turned really white. Add water and stock cube and bring to the boil. Simmer with the lid closed for about 2 minutes. Stir briefly once (put the lid back on).
- Turn off the stove and let the rice steep for 15-20 minutes. The water is then drawn in and the rice is cooked.
Tabbouleh:
- Soak the burghul (also called bulgur) in water for an hour, then pour off the water and squeeze out the remaining water. The best way to do this is to put the Burghul in a clean cloth and squeeze out the liquid.
- Finely chop the onion and tomatoes. Mix all ingredients well and serve, garnished with tomatoes, on a large platter or in lettuce leaves.
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