Kofta bil Bandora: Meat Sliders, Potatoes, and Tomato Bake

Shared by the Pantry Seattle

Recipe adapted from Renee Beaudoin

Yield: 8 servings

ingredients

For the meat and vegetables:

2 Russet potatoes

2 Roma or on-the-vine tomatoes

1 1/2 yellow onions, peeled

1 bunch parsley

3 tablespoons extra-virgin olive oil, divided

1 1/2 pounds ground lamb, beef, or a combination of the two

1 1/2 teaspoons fine sea salt

1 teaspoon ground allspice

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground black pepper

For the sauce:

1 (15-ounce) can tomato sauce

1 1/2 cups water

2 1/2 tablespoons pomegranate molasses

1 teaspoon fine sea salt, plus extra to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/2 teaspoon Aleppo pepper or chili flakes (optional)

Instructions

Prep the meatballs and vegetables:

- Preheat your oven to 425.

- Peel and slice the potatoes into 1/3-inch rounds. Slice the tomatoes and 1 yellow onion into thin rounds.

- Quarter the rest of the onion. Pick 1 cup of parsley leaves.

- In a food processor, combine the quartered onion, 1 cup of parsley leaves, and 1 tablespoon olive oil and pulse to a fine paste. Making sure to scrape the sides a few times in between.

- In a mixing bowl, combine the minced meat, onion mixture, salt, and all the spices, and knead well to combine.

- Shape the meat into mini burger sliders.

- Using a 9x13 pan or 14-inch round baking dish, arrange the sliders and vegetables by alternating them.

- Drizzle 2 tablespoons of olive oil over the meat and vegetables. Cover the baking dish with parchment paper then foil and bake for 20 minutes.

Make the sauce:

- Using a casserole or small pot, combine the tomato sauce, water, pomegranate molasses, 1 teaspoon of salt, and the spices and whisk together.

- Place on medium heat and stir occasionally until the mixture boils.

- Taste the sauce and adjust the salt if needed.

- Uncover the meat and vegetable tray and pour the sauce over it, return to the oven uncovered and bake for 20 minutes.

- Chop 3 tablespoons of parsley, garnish the dish and serve warm with a side of rice or bread.