Baked Kofta with Pomegranate Sauce
Ingredients
Sauce
- 1/2 cup lemon juice
- 2 tablespoons pomegranate molasses
- 2 cloves garlic
- 1/2 teaspoon mixed spices
- 1/2 teaspoon cardamom
- 1 cup water
Kofta
- 1 kg ground meat
- 2 onions
- 4 cloves garlic
- 2 green bell peppers
- 1 cup parsley
- 1/4 cup mint
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mixed spices
- 3 tomatoes
Garnish
- pine nuts
Preparation
Preheat the oven to 180°C and set the middle rack.
Prepare a medium-sized baking dish about 10 inches in size.
Mix the kofta ingredients thoroughly, shape them into fingers, and arrange them in the baking dish in a circular pattern.
Cut the tomatoes into halves and then slice each half into semi-circular pieces.
Place the tomato slices between the kofta fingers with the cut side down.
In a cup, combine the sauce ingredients, stir to mix, and pour over the kofta.
Bake in the oven for one hour until cooked and the surface is browned.
Sprinkle with pine nuts and serve with rice or bread.
