• 2 Eggs
  • 3 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 cups water or lamb/beef stock
  • 1 kilo lean ground beef or lamb
  • 1 small Onion, chopped finely
  • 1 teaspoon paprika
  • 2 mediums green peppers, seeded and cut diagonally into slices
  • salt and pepper
  • 1 tablespoon tomato paste
  • 3 large tomatoes, diced
  • 2 tablespoons unsalted butter
  • 1/4 cup virgin olive oil

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.Make the sauce first. Melt the butter in a small saucepan. Stir in the tomato paste, then add the tomatoes and water or stock. Season with salt and pepper. Bring the mixture to a boil.

Step 2

  • Let simmer, stirring occasionally, while you make the kfte so that the tomatoes boil down.

Step 3

  • Combine the ground lamb or beef, onion, garlic, eggs, paprika, cumin and parsley in a large bowl. Season with salt and pepper. With moistened hands, mix the ingredients for about 2 minutes. Keep a bowl of warm water nearby to wet your hands while working. Shape the meat mixture into 20-25 oval balls.
  • Length: 2 minutes

Step 4

  • Heat the oil in a large skillet over high heat, add the kfte and lightly brown the meat all over (about 5 minutes).
  • Length: 5 minutes

Step 5

  • Place the kfte in an ovenproof dish and set them aside.

Step 6

  • Pour the tomato sauce over the kfte. Arrange the green peppers on top. Cover the dish and bake for 40 minutes. To check for doneness, cut one kfte open; it should be brown, not pink.
  • Length: 40 minutes

Step 7

  • Serve with fried potatoes or rice and salad.