Oven-baked kofte with vegetables
Beef kofte provide complete protein as they bake on a bed of peppers and onions, while tomato sauce keeps the meat moist. Almond flour replaces bread crumbs, and a small amount of mozzarella finishes the dish after baking. All components cook in one baking dish.
Kofte
Put beef (500 g), onion (100 g), garlic (10 g), cilantro (10 g), and almond flour (30 g) in a bowl. Add water (200 g), cumin (1 g), dried thyme (1 g), table salt (to taste), and black pepper (to taste). Shape oval kofte.
Vegetable bed
Slice onion (200 g) and bell pepper (150 g), then add garlic (20 g), dried thyme (1 g), paprika (2 g), cilantro (15 g), and olive oil (40 g). Spread the vegetables in a baking dish and place the kofte on top.
Sauce
Thin tomato paste (45 g) with water, season with salt and pepper, and pour it over the vegetables. Bake at 190–200 degrees C for about 30 minutes. Sprinkle with mozzarella (40 g) and bake for 5 minutes more.
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