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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 Time

30m

Cook Time

Total Time

1h 30m

This traditional Palestinian dish features ground meat patties made with a mix of delicious spices, served in a flavorful tomato sauce. The patties are made with a combination of ground beef, lamb, or veal, and the sauce is made with whole peeled tomatoes and green bell peppers. Serve with vermicelli rice or pita bread for a complete meal.

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Recipe Options

Ingredients

Servings: 8

Scale:

Scale

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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

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

Ingredients

For The Meat

For The Sauce And To Assemble

Steps

Nutrition Facts

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, 6 is assumed for the total recipe.

Nutrition Facts