Cooking time :60 minutes Enough to 4 people
Meat kofta: 1 kilo (seasoned and salted)
Olive oil: 2 tbsp
Tomatoes: 2 cups (peeled and chopped)
Tomato paste: 1 tablespoon
Onions: 1 piece (chopped)
Garlic: 2 cloves (crushed)
Salt: 1 teaspoon
Black pepper: half a teaspoon
Pomegranate molasses: 2 tbsp
Parsley: 1 tablespoon (chopped)
How To Make it :
Form medium-sized balls of the kofta.
Heat the olive oil in a frying pan and sauté the kofta balls, then remove them and place them in an oven dish.
Mix chopped tomatoes, tomato paste, pomegranate molasses, garlic, onions, salt and pepper in a plate.
Pour the mixture over the kofta balls.
Cover the plate with aluminum foil and put it in the oven for 35 minutes until the sauce thickens.
Remove the aluminum foil from the plate, return to the oven, and leave for 10 minutes until browned.
Serve with a pinch of parsley, along with peppered rice, as desired