A delicious recipe for spiced baked kofta served with roasted vegetables, perfect for a tasty meal.
Author:Caroline Jones
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Middle Eastern
Diet:Gluten Free
Ingredients
Scale
1 1/2 pounds ground beef or lamb
1 small onion, grated
3 garlic cloves, minced
1/4 cup chopped parsley
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1 teaspoon black pepper
Salt to taste
2 tablespoons olive oil
4 small potatoes, halved
2 bell peppers, chopped
2 tomatoes, halved
1 onion, sliced
2 tablespoons olive oil
1 teaspoon paprika
Salt and black pepper to taste
2 cups tomato sauce
1 tablespoon tomato paste
1 teaspoon chili flakes
1 teaspoon garlic powder
1 tablespoon olive oil
Instructions
Preheat the oven to 400°F (200°C).
In a bowl, combine ground beef, grated onion, garlic, parsley, paprika, cumin, coriander, cinnamon, black pepper, salt, and olive oil. Mix well and shape into oval kofta patties.
Arrange potatoes, bell peppers, tomatoes, and onion in a large baking dish. Drizzle with olive oil and season with paprika, salt, and pepper.
Mix tomato sauce, tomato paste, chili flakes, garlic powder, and olive oil. Pour the sauce over the vegetables.
Place the kofta pieces between the vegetables in the baking dish. Bake for 40-45 minutes until the kofta is deeply browned and the vegetables are tender and roasted.
Sprinkle generously with fresh parsley before serving. Serve hot with rice, warm bread, or yogurt sauce.
Notes
Use grated onion to keep the kofta juicy and tender.
Roast uncovered for rich caramelized flavor.
Add chili peppers if you enjoy extra heat.
Pair with garlic yogurt dressing, tahini sauce, or cucumber mint dip for extra freshness.
Use lean ground beef or turkey for a lighter option.
Add extra vegetables like zucchini or carrots.
Serve with salad instead of bread for a balanced meal.