Traditional "Kafta bil souniyeh" (layered meat and potato bake)

What was my mom's game-plan to feed 5 hungry and picky kids? And a husband with a large appetite?

She made this: kafta bil souniyeh. Quite literally meaning "Kafta in a pan". From the looks of it, this dish could take hours to prepare. Layers of ground meat Lebanese style with, potatoes, peppers, onions, tomatoes, and whatever else you have in your fridge that may go well with it.

When my mom put this on the table next to a bowl of steaming hot rice with vermicelli, we considered dinner to be a special occasion. My dad, a famously picky and moody eater, always loved it. When a dish repeatedly passes the "hungry dad" test, you know it's golden.

And it's so so so easy. It makes a great Sunday supper perfect for feeding a hungry bunch.

And Mama if you're reading this: I won't screw around with this recipe one bit- it's perfect as is!

Kafta bil souniyeh ("Kafta in a pan")

serves 6-8

Ingredients:

1 pound kafta (lean ground beef thoroughly mixed with a finely diced large onion & a bunch of parsley)

5 medium potatoes cut in rounds

1 sweet onion, sliced thin

1 large green pepper, cut in wedges

2 medium tomatoes, sliced into rounds

1 12 oz can tomato sauce or equivalent in fresh pureed tomatoes

18-20 oz water

Salt, black pepper and crushed red pepper to taste

• Preheat oven to 400 degrees F
• In a 10" casserole or deep dish/pan, pat the kafta flat about 1/4 inch thick & cut in 6 wedges using a plastic knife tip
• Layer the vegetables over the kafta in this order: potatoes, onion, green pepper, tomatoes
• Mix tomato sauce with water, salt, black pepper, and crushed red pepper in a saucepan and bring to boil; pour mix over the arranged ingredients and bake casserole for 60 minutes.
• Note: for stew-like texture which can be served with rice, cover casserole while baking.
• Otherwise, bake uncovered for a bit longer, about 75-90 minutes; the tomatoes will roast and liquid will evaporate. Serve with warm pita bread.

Enjoy!