Kafta and Batata, Lebanese

Ingredients for 2 servings:

• 400 g minced beef or mixed
• 2 large tomatoes
• 2 large onions
• 70 g tomato paste
• 500 ml water
• Cinnamon
• salt and pepper
• 3 handfuls of parsley
• 3 large potatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Meatballs with potato slices, onions and tomatoes

First, finely chop an onion and parsley and mix with the meat. Add salt, pepper, and cinnamon and mix well. Slice the tomatoes and arrange them in an ovenproof dish. Roughly chop the second onion and add them as well. Form the meat mixture into patties and add them to the tomatoes and onions. Place the dish in the oven and bake at 180°C (top/bottom heat) until the meat is almost cooked through. While the meat is in the oven, mix the tomato paste with about 500 ml of water to make a sauce. Then pour this sauce over the meat, tomatoes, and onions. Peel the potatoes, cut them into thick slices, and fry them briefly on both sides in a pan. When the tomato sauce in the dish has almost evaporated, scatter the salted potato slices over the top and bake until the potatoes are golden brown.