Kefta Bilsayniyeh Kefta Casserole Lebanon You will need a food processor for this recipe. If you do not have one, all the ingredients will have to be diced very finely by hand before mixing them with the meat. KEFTA 2 lbs ground beef (or lamb) 1 large bunch flat leaf parsley, washed, dried &3/4 stalk removed 1 large brown (yellow) onion peeled &quartered 1 tsp dried red chili flakes (optional) Salt and pepper to taste 1/4 tblspn olive oil 3 - 4 generous tablespoons tomato paste 4 - 6 cups boiling water 3 - 4 large potatoes cut in thick slices crossways 1 cup vegetable oil Paper towel Heat oven to 375 F. To the container of a food processor, add the onions parsley and process until fine, but not watery. Add the parsley onion mix to the ground beef along with the salt and pepper and chili if you desire it. Mix well. Heat a large oven proof saucepan (or frypan with deep sides),on top of the stove with 1/4 tablespoon olive oil to prevent sticking. Form the meat mixture into walnut sized balls, flatten them slightly and add to the hot pan. On medium heat, brown the kefta. Add tomato paste to the pan and cook slightly before slowly mixing in enough boiling water to cover the kefta. Place kefta in heated oven. Heat vegetable oil, and fry potato slices until just golden (optional). If you fry the potatoes drain them well on paper towel. Add potato to the top of Kefta casserole. Bake until sauce is rich and potatoes are tender and slightly golden. Approximately 35 - 40 minutes. Add water to the tray as necessary to prevent the casserole from drying out. Serve with vermicelli rice and pickled green chilis. Recipe contributed by Tamara Fawahl middle eastern recipe index christina m k al-sudairy buy the book!