Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 32 oz ground meat
- ¼ cup finely minced onion
- 1 cup finely chopped fresh parsley
- 32 oz potatoes, peeled and sliced (medium size)
- fried round eggplant slices
- 2 medium onions, peeled and sliced
- ½ tspn ground cinnamon
- ½ tspn salt
- ½ tspn ground allspice
- 32 oz tomatoes, peeled and sliced
- ½ cup shortening or butter
- 1 cup vegetable oil
- 2 tbsp pomegranate thickened juice
- 1 cup water
- =
Directions
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.