Recipes
How to make a kofta and potato tray
How to make the classic Sudanese family lunch: Baladna kofta baked in the oven with sliced potato and tomato. Ready in 50 minutes, serves 4.
- Prep
- Prep 10 min
- Cook
- Cook 40 min
- Serves
- Serves 4 people
Method
- 1
Heat the oven to 200°C.
- 2
Arrange the kofta fingers in the tray with potato and onion slices between them.
- 3
Lay the tomato slices over the top and season with salt, pepper and cumin.
- 4
Pour the tomato liquid around the edges until it comes a third of the way up.
- 5
Cover with foil and bake 25 minutes, then uncover and bake 15 more until browned.
Tips for a better result
- No need to thaw frozen kofta; add 5 minutes to the time under the foil.
- Slice the potatoes thin and even, about half a centimetre, so they cook in step with the kofta.
- For a browner top, switch on the top grill for the last 5 minutes.
- Serve with white rice, or with bread and a green salad.
This recipe comes from the kitchen of Baladna, a meat factory in Sudan — our products are made in El Damer and sold across Khartoum, Omdurman and Bahri.
