Kifta is a staple meatloaf mixture that forms the basis for many Arabic main dishes, raw and cooked. This meatloaf, kiftet batatta (meatloaf with potatoes), is topped with potatoes for an easy main dish and features spring parsley. I serve it with a seasonal salad. Enjoy!
Kiftet Batatta (Arabic Meatloaf with Potatoes)
Kifta is a staple meatloaf mixture that forms the basis for many Arabic main dishes, raw and cooked.
- 3 medium to medium-large potatoes peeled and boiled, then sliced into 3/8” slices
- 2 pounds ground lamb or ground beef
- 1 onion diced finely
- 1 cup fresh parsley finely chopped (or 1/3 cup dried)
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 28- ounce can or jar tomato sauce
- sea salt additional, to taste
- ground black pepper additional, to taste
- parsley additional, to taste
Preheat oven to 375 degrees Fahrenheit.
Combine ground lamb or beef, onions, parsley, salt and pepper and mix well.
Press into deep square baking dish.
Top with sliced potatoes.
To the tomatoes, add a pinch each of salt, pepper and fresh or dried parsley.
Pour (most or all) over potatoes and lamb mixture.
Bake for 45 minutes to 1 hour, until lamb is cooked.
Remove from oven.
Let stand 10 minutes before serving.
How’s your weather? We’ve had a rainy week here and it promises to continue through the weekend. Yet, we’re still planning to garden tomorrow at our friends’ because there’s weeding to be done, lettuce and spinach to harvest, and peas to string — rain or shine. Have a wonderful weekend, all!
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