Preparation time (min): 20
Cooking time (min): 40
Serves: 4

Ingredients

500 g lean beef kafta meat
1 green bell pepper, sliced in rounds
2 onions, sliced in rounds
4 potatoes, thinly sliced in rounds
3 tomatoes, sliced in rounds

1 liter water
2 tablespoons tomato paste
200 g tomato sauce
1 teaspoon salt
½ teaspoon allspice
1 teaspoon oregano
1 teaspoon basil

Preparation

Divide kafta into patties (like hamburger).
Grill in a non-stick tray.
Remove and set aside.
In the same tray, spread green pepper, onions, kafta, potatoes and tomatoes respectively.

In a large bowl, mix remaining ingredients.
Add to pan, cover with aluminum foil.
Bring to boil.
Cook over medium heat for 40 minutes or until potatoes soften.

Serve hot with radishes and peppergrass.

Tip: if kafta is not ready-made, mix 500 g of minced meat with ½ onion and ½ bunch of parsley leaves in a food processor. Add salt and pepper to taste.
Grill large amounts of kafta meat and put in freezer for 2 months for later use.
Potatoes are more nutritious if kept unpeeled since their skin is very rich in fiber, vitamins and minerals.

Nutritional value per serving:
Energy (cal): 380
Cholesterol (mg): 75
Fats (g): 8
Starch (g): 45
Proteins (g): 32
Fiber (g): 7