Kofta, potato & tomato casserole
Long before ovens were in every home, there was the neighbourhood bakery, where women in the city (back then, they were the ones in charge of cooking) would take their trays of food to be baked for lunch. The bakery was a social hub – a place for women to gather, make flatbreads and share a few stories (perhaps about the neighbour they had some good gossip about, or to boast about their children’s, husbands’ or relatives’ achievements) while they waited for their lunch to be baked.
It gave rise to the phrase 'neswen el forn' (the ladies of the bakery), typically used to describe someone who could not keep a secret. Men would gather in coffee shops or barber shops and complain about how women gossiped and couldn’t keep secrets, while they themselves talked about everyone else. At least the time at the bakery ended with a delicious casserole on top of a couple of new stories to share!
This casserole is rich and comforting, and easy to prepare. Just cut and layer your ingredients and let the oven do all the work for you, while you have a video call with your family or friends to get all the latest gossip.
This recipe is an extract from Bayrūt: recipes from the heart of a Lebanese city kitchen cookbook (Smith Street Books)
Kofta, potato & tomato casserole
Recipe information
Yield
Serves 5-6 people
Ingredients
For the kofta
Preparation
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Start by making the kofta. In a large bowl, mix the beef with the onion, parsley, salt and allspice until well combined. Do not overwork the mixture as it will become tough. Lightly press the kofta mixture into the bottom of a large casserole dish (Dutch oven) to form an even layer, about 2 cm (3/4 in) deep. Bake for 15 minutes until almost cooked and slightly shrunken.
Step 3
Meanwhile, parboil the potatoes until slightly fork tender and drain. Layer the potatoes on top of the kofta mixture in the dish, followed by a layer of the onion and tomato slices, or mix up the layering of the vegetables as you wish.
Step 4
Dilute the tomato paste and salt in the boiled water and pour into the dish – it should barely cover the ingredients. Return to the oven to bake for a further 20–30 minutes, until the vegetables are cooked and starting to char around the edges.
Step 5
Serve immediately with pita bread or rice pilaf, if desired.
