Middle Eastern kofta bake: A fragrant alternative to casseroles

Koftas are a dish originating from the Middle Eastern, South Asian, and Balkan cuisines. They are usually long or round cutlets made from ground meat, most commonly lamb, beef, or poultry, although vegetarian versions also exist. This recipe also works well with tender veal. Roasted vegetables and aromatic spices perfectly complement them. Such a casserole is simply irresistible.

When this dish goes in the oven, your whole house will fill with a unique aroma. Baked koftas covered with a thin pastry not only taste outstanding but also look appetizing on the table. Discovering the layers and pulling out the steaming meat with roasted, finely chopped vegetables is a culinary spectacle that reaches its final act on your plate.

Roasted vegetables like eggplant, tomatoes, bell peppers, and onions give the dish a deep, sweet flavour and a soft texture, while garlic and chili add spiciness. The veal shoulder cutlets are tender and juicy, with the addition of grated paprika and onion enriching their taste. This dish definitely deserves an Oscar.

Ingredients:

            
• 1 eggplant,
• 2 tomatoes,
• 2 green chili peppers,
• 2 red onions,
• 1 head of garlic,
• 1 red bell pepper,
• 1 green bell pepper.

Cutlets:

            
• 800 grams of veal shoulder,
• 1 red bell pepper,
• 1 red onion,
• 1/3 cup of chopped parsley,
• 1.5 teaspoons of salt,
• 1 teaspoon of pepper,
• 4 tablespoons of olive oil.

Pastry:

        
• 3/4 cup of all-purpose flour,
• 1/4 cup of water,
• 2 tablespoons of olive oil,
• 1/2 teaspoon of salt,
• 1 tablespoon of sesame seeds.

Preparation:

Step 1. Place the eggplant, green chili peppers, peeled onions, and tomatoes on a baking sheet, along with the red bell pepper cut into smaller pieces (without seeds). Drizzle the garlic with olive oil, wrap it in aluminum foil, and place it on the baking sheet. Put the sheet in the oven preheated to 180°C (350°F) for 1 hour. After this time, remove them from the oven, cover with foil, and let them cool down.

Step 2. Grind the veal shoulder in a meat grinder. Add the grated red bell pepper and onion, chopped parsley, salt, pepper, and olive oil, and mix thoroughly. Form elongated koftas.

Step 3. Prepare the pastry dough. In a bowl, combine the flour, water, olive oil, and salt into a uniform dough. Cover with foil and let it rest for 20 minutes.

Step 4. Peel the roasted vegetables, and squeeze the garlic out of its skins. Chop everything very finely and transfer to a 25 cm (10-inch) diameter baking dish. Sprinkle with salt, drizzle with olive oil, and place the koftas on top. Put it in the oven preheated to 180°C (350°F) for 30 minutes.

Step 5. Roll out the dough and cover the pre-baked koftas with it, tucking in the edges. Drizzle with olive oil, sprinkle with sesame seeds, and bake for another 20 minutes.

Step 6. After baking, slice the pastry and serve it with the kofta and vegetables. Enjoy your meal!