I seem to have mentioned before that I find family recipes unbeatable. They are tried and true, and stuck around for good reason. This vineleaf wrapped kofta is baked in a flavorsome broth, and can be served with bread or rice. All in all, it is a simple and delicious dish feeding four people, and can easily be doubled as needed.Being a Palestinian dish, this dish was new in concept to me compared to other famous Palestinian dishes. Nivin’s mother would serve it with traditional flatbread, but I had my amazing stone-baked bread on hand which made this dish beyond. It was the perfect vehicle to sop up all the delicious broth. White rice is also a valid accompaniment.
500g ground beef/lamb
1 small onion, grated
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp garlic powder
2 small tomatoes sliced
1 small onion sliced
1 potato thinly sliced
1 large lemon, juiced
1/4 cup olive oil
2 cloves garlic, grated
2/3 cup broth
24-32 jarred grape leaves
In a bowl add minced meat, grated onion and all the spices, mix well.
Divide meat into eight equal sized balls.
In an oven safe dish, arrange the potatoes slices on the bottom.
On a large, flat plate lay 3 or 4 grape leaves, add a slice of tomato and top it with a ball of the meat in the middle. Flatten the meat.
Overlap the leaves over the meat to form a neat square-ish parcel, completely enclosing the meat.
Lay the stuffed grape leaf pieces in a single layer over the potatoes.
Top the stuffed grape leaves with the rest of the tomatoes and onion slices.
Drizzle with the olive oil and fresh lemon juice.
Stir the crushed garlic into the broth, and pour altogether over the vineleaf parcels.
Cover the dish tightly with foil and bake in a preheated 400F oven for 45 minutes.
Uncover and broil for a minute or two to obtain a nice color.
Serve with bread or white rice.
صحة و عافية