Directions

1. Heat a skillet over medium heat with avocado oil. Add the sliced potatoes and shallow-fry until golden brown on both sides, working in batches if needed. Transfer to a paper towel–lined plate and set aside to cool slightly.
2. In a mixing bowl, whisk together the tomato paste, water, 1 tsp salt, 1 tsp black pepper, and 1 tsp crushed red pepper flakes. Set aside.
3. Add the kafta meat to a baking dish and flatten it evenly across the bottom.
4. Layer the fried potato slices over the kafta, overlapping slightly if needed.
5. Top with the sliced tomatoes, then the sliced onions.
6. Drizzle generously with olive oil and season with additional salt and black pepper.
7. Pour the tomato sauce over the dish, ensuring it mostly covers the meat and potatoes. Some tomato and onion slices may remain exposed.
8. Cover with foil and bake at 350°F for 35 minutes. Remove the foil and bake for an additional 25 minutes, until the meat is fully cooked and the potatoes are very tender.
9. Finish with fresh chopped parsley, lemon slices, jalapeños, and toasted pine nuts. Serve warm with Lebanese white rice. Enjoy!