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Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)

Name: Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: For the Meat:; 4 medium potatoes (about 1 1/2 pounds; 680g), peeled and sliced into 1/2 inch thick rounds (see note); 1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling; Diamond Crystal kosher salt or fine sea salt; 3 1/2 ounces (100g) pita bread or crustless white bread, roughly torn (about 2 loosely packed cups); 1 medium (6-ounce; 170g) tomato, cored and roughly diced; 1 small (6-ounce; 170g) yellow onion, roughly diced; 2 medium cloves garlic; 1 fresh green chile, such as Anaheim, jalapeño, or serrano, stemmed and seeded (optional); 2 tablespoons chopped cilantro leaves and tender stems; 2 tablespoons chopped flat-leaf parsley leaves and tender stems; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander (optional); 2 pounds (900g) ground meat (beef, lamb, veal, or a combination), preferably 20% fat (see note); For the Sauce and to Assemble:; One 28-ounce (794g) can whole peeled tomatoes, crushed with their juices by hand or with a potato masher; 1/4 cup (60ml) extra-virgin olive oil; 2 medium cloves garlic, crushed; Kosher or sea salt and freshly ground black pepper; 2 medium green bell peppers (about 5 ounces; 142g each), stemmed, seeded, and sliced crosswise into 1/4 inch thick rounds; Vermicelli rice , cooked white rice, and/or pita bread, for serving

Prep 30m

Cook 1h

Total 1h 30m

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Ingredients

(Servings: 8)

4 medium potatoes (about 1 1/2 pounds; 680g), peeled and sliced into 1/2 inch thick rounds (see note)

1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling

Diamond Crystal kosher salt or fine sea salt

3 1/2 ounces (100g) pita bread or crustless white bread, roughly torn (about 2 loosely packed cups)

1 medium (6-ounce; 170g) tomato, cored and roughly diced

1 small (6-ounce; 170g) yellow onion, roughly diced

2 medium cloves garlic

1 fresh green chile, such as Anaheim, jalapeño, or serrano, stemmed and seeded (optional)

2 tablespoons chopped cilantro leaves and tender stems

2 tablespoons chopped flat-leaf parsley leaves and tender stems

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander (optional)

2 pounds (900g) ground meat (beef, lamb, veal, or a combination), preferably 20% fat (see note)

One 28-ounce (794g) can whole peeled tomatoes, crushed with their juices by hand or with a potato masher

1/4 cup (60ml) extra-virgin olive oil

2 medium cloves garlic, crushed

Kosher or sea salt and freshly ground black pepper

2 medium green bell peppers (about 5 ounces; 142g each), stemmed, seeded, and sliced crosswise into 1/4 inch thick rounds

Vermicelli rice , cooked white rice, and/or pita bread, for serving

Nutrition Facts

Calories

559kcal

27%
Fat

35g

53%
Saturated Fat

8g

40%
Carbohydrates

26g

8%
Fiber

3g

12%
Sugar

3g

6%
Protein

36g

72%
Cholesterol

129mg

43%
Sodium

469mg

19%

Percent Daily Values are based on a 2,000 calorie diet.

Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)

Ingredients

For The Meat

For The Sauce And To Assemble

Steps

Nutrition Facts

Comments

Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)

Ingredients

For The Meat

For The Sauce And To Assemble

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts