كفتة مع الخضار

Season the minced meat with salt, seven spices, onion powder, crushed red bell pepper, and parsley, then mix well until combined.

Spread the meat evenly in a Pyrex baking dish.

Distribute the chopped green and red bell peppers and tomatoes over the meat.

Arrange the potato and eggplant slices on top of the kofta.

To speed up cooking, you can pre-roast the vegetables in an air fryer before adding them to the dish.

To prepare the sauce, mix the water, tomato molasses, 1 teaspoon of seven spices and a pinch of salt well.

Pour half of the sauce over the kofta and vegetables, then cover the dish with aluminum foil.

Bake in a preheated oven at 180°C (356°F) for 45 minutes.

Remove the foil, baste the vegetables with the released juices, and return the dish to the oven uncovered to allow the vegetables to brown.

Add more sauce if needed, and baste the vegetables every 15 minutes to prevent them from drying out.

Once done, garnish with parsley and serve hot with yogurt or salad.