Baked Kafta with Potatoes

Preparation

• Rinse potatoes. Cover with water in a medium-sized pan and boil on high heat for 10 minutes. Remove from pan and set aside.
• While potatoes are cooking, start shaping the meat by taking a walnut-sized piece into the palm of your hand. Gently press meat with your finger until you form a ¾-inch by 3-inch piece or “meat finger”. Place it on a platter, and shape the remaining meat in the same way.
• Heat oil in a large pan over medium-high heat. Cook the meat fingers in the hot oil for 2 minutes on each side, or until they turn brown. Turn off heat and set aside.

Procedure

1. Preheat oven to 425 degrees F.
2. Put browned meat fingers in the baking pan. Peel potatoes and cut into ¼-inch slices. Place them evenly over the meat fingers and top with the sliced tomatoes.
3. Mix tomato sauce, 3 cups water, salt and pepper in a medium-sized bowl. Pour mixture to cover the meat fingers and sliced tomatoes. Bake on the second rack of the oven for 45 minutes.
4. Remove pan from oven and let it sit for 10 minutes before serving.

Serve it hot with green pepper and pita bread; add rice, if desired.