Baked Kofta with Bulgur and Vegetables
Ingredients
Kofta mixture
- 1 cup fine bulgur
- 4 crushed garlic cloves
- 1 teaspoon black pepper
- 1 teaspoon dried mint
- 2 teaspoons salt
- 1/2 medium red bell pepper, crushed
- 1 kg finely ground meat
- 2 tablespoons olive oil
Vegetable layer
- 3 medium potatoes
- 1 large onion, thinly sliced
- 2 medium tomatoes, thinly sliced
- 2 green peppers, chopped
- 1 medium red bell pepper, thinly sliced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 1 cup water
Garnish
- chopped parsley
Preparation
Preheat the oven to 200°C and prepare a round tray approximately 12 inches in size.
Soak the bulgur in water for a few minutes, then drain.
Place the bulgur in a large bowl, add the garlic, black pepper, dried mint, salt, and crushed red bell pepper, and mix well until the bulgur is very smooth.
Add the ground meat and olive oil, continue mixing to form a smooth kofta paste, and let it rest for a few minutes.
In the tray, add the potatoes, onion, tomatoes, green peppers, red bell pepper slices, salt, black pepper, and half of the olive oil; mix together and arrange evenly.
Shape the kofta mixture into finger shapes around a wooden stick, then remove the stick.
Arrange the kofta fingers in the tray in a circular pattern attractively.
Drizzle the remaining olive oil, add the water, and cover the tray with aluminum foil.
Bake in the oven for 30 minutes, then remove the foil and bake for a few more minutes until browned.
Notes
This dish is ideal for serving during Ramadan.
