كفتة بالجبنة

We season 2 kilograms of kofta with 1 tablespoon of sweet paprika, 1 tablespoon of ground coriander, salt, and black pepper to taste

knead the mixture well until fully combined.

We spread half of the kofta in a baking tray, raising the edges slightly to form a base.

We add ½ kilogram of mozzarella cheese evenly over the kofta layer.

We roll out the remaining kofta on a sheet of parchment paper, then place it over the cheese to completely cover it.

We place the tray in a preheated oven at medium heat and bake until the bottom layer is fully cooked.

Meanwhile, we prepare the sauce by melting ½ cup of butter in a skillet, then adding 1 chopped onion and sautéing until soft.

We add 2 cans of fresh mushrooms (sliced) and cook them lightly.

We stir in ¼ cup of tomato paste, season with salt and black pepper, then pour in 1 cup of hot water and 2 cups of cooking cream.

Let the sauce simmer until it thickens.

After the kofta is cooked from the bottom, we move the tray to the top rack and turn on the broiler to brown the top.

Once golden, we remove the tray from the oven and pour the mushroom cream sauce over the kofta before serving hot.