- Recipes
Difficulty
IntermediatePrep time
25 minutesCook time
45 minutes
Ingredients
- • 500g Switch Kafta*
- • 2 Tbsp olive oil
- • 2 white onions, sliced
- • 2 cloves fresh garlic, sliced
- • 1/2 green bell pepper, sliced
- • 1/2 red bell pepper, sliced
- • 6 medium fresh tomatoes, diced
- • 2 Tbsp tomato paste
- • 1/2 tsp black pepper, powder
- • 1/2 tsp seven spices
- • 2 Tbsp pomegranate molasses
- • 10g fresh parsley, finely chopped
- • 250g water
- • Salt (to taste)
Steps
-
*
Defrost Switch Kafta in the refrigerator before cooking.
-
01/
In a bowl, combine the Switch Kafta with parsley and black pepper. Gently mix everything together.
-
02/
Shape the mixture into individual meatballs of your desired size. Place on a plate and refrigerate for 30 minutes.
-
03/
Heat 1 Tbsp olive oil in a pan over medium heat. Cook the meatballs for 6-8 mins, turning them occasionally until browned on all sides. Once cooked, remove the meatballs, cover, and set them aside.
-
04/
In the same pan, add the remaining olive oil and sauté the vegetables until they are soft.
-
05/
Add the water and diced tomatoes to the vegetables and cook until the tomatoes wilt, then stir in the tomato paste. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
-
06/
Return the meatballs to the sauce and simmer for 10 minutes on medium-low heat.
-
07/
Stir in seven spices and pomegranate molasses. Let it simmer on low heat for another 2 minutes.
-
08/
Garnish with parsley and serve hot with vermicelli rice.
