Baked kafta

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INGREDIENTS:
For the kafta:
500g lamb mince
Small bunch of parsley
Small handful of mint sprigs
1 onion
Salt to taste
1 1/2tsp allspice
2tsp Aleppo chilli flakes
1 1/2tsp Issot
1tsp paprika
1tsp garlic powder
1tsp cumin powder
For assembling-
2tbs olive oil
2tbs pepper paste
1tsp dried parsley
1tsp paprika
1tsp Aleppo chilli flakes
100ml beef stock
Salt and pepper to season
2 medium potatoes sliced into 1cm thickness
2 large tomatoes sliced into 1cm thickness
1 large onion sliced into 1cm thickness
1tsp sumac






METHOD:
Drain the mince for any liquid.
Chop onion and parsley together so chopped finely.
Transfer the mixture to a large bowl. Add the mince.

Add the seasoning and spices.
Knead together to incorporate the spices abs seasoning into the mince.

Pre-heat oven to 200c.

Grease the baking dish with olive oil, all over the base and up the sides. Spread the mince mixture into the bottom of the dish.

Place a layer of the tomatoes on top. Followed by the onions then potatoes.

In a jug mix together the stock with the pepper paste, chilli flakes, parsley, paprika and salt and pepper. Mix well and pour over the potato slices.

Sprinkle with sumac and cover with foil. Bake in the oven for around 45mins.

Check on it half way and you can baste with the juices.

For the last 10mins remove the foil and grill to add colour and crunch to the potatoes. Serve warm.

SOZ notes: Fill free to use more potatoes I only had baby potatoes left and two of the junior spoonfuls are not too keen on baked potatoes anyway so I only used scarcely.