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Lebanese Baked Kofte

This Lebanese dish is made from kofte layered with potato and aubergine, then baked in a rich tomato sauce to make a really impressive but very simple meal. There are a few initial stages to get the dish together, but then it’s just a case of popping it in the oven and letting it cook gently while you go and do something else!

20 mins

1 hr 30 mins

3/5

Also works a treat with: Courgette or peppers in place of the potato or aubergine

Book: How to be a Mezze Legend (p92)

Goes great with: Fattoush (p60), Labneh (p48)

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This Lebanese dish is made from kofte layered with potato and aubergine, then baked in a rich tomato sauce to make a really impressive but very simple meal. There are a few initial stages to get the dish together, but then it’s just a case of popping it in the oven and letting it cook gently while you go and do something else!

Click here to read all about our spice travels to research different recipes!

Recipe

20 mins

1 hr 30 mins

3/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Aubergine

Main Ingredient

Mince

Main Ingredient

Potatoes

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Rich

Origin

Popular Style

Middle Eastern

Country

Lebanon

  • 500g lamb or beef mince (higher fat content is best)
  • 2 large potatoes (about 500g total weight)
  • 1 large aubergine
  • 2 cloves of garlic
  • 25g bunch of parsley or coriander
  • 30g breadcrumbs (or use dry bulgur wheat or couscous)
  • 400g tin of chopped tomatoes

How to be a Mezze Legend

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