Baked veal koftas: A Middle Eastern twist on casseroles

Koftas are a casserole in Middle Eastern, South Asian, and Balkan cuisines. They typically consist of long or round cutlets made from minced meat, lamb, beef, or poultry. Although vegetarian versions exist, tender veal can also be used in the preparation. Koftas pair beautifully with roasted vegetables and aromatic spices. This casserole is truly irresistible.

The entire house is filled with a unique aroma when this dish is in the oven. Baked koftas wrapped in thin pastry taste delightful and look enticing on the table. Uncovering the layers and pulling out the steaming meat with roasted, finely chopped vegetables is a culinary spectacle, the final act revealed on the plate.

Roasted vegetables such as aubergine, tomatoes, bell peppers, and onions give the dish a deep, sweet flavour and a soft texture, while garlic and chilli add spiciness. The veal shoulder cutlets remain tender and juicy, and adding grated paprika and onion enhances their taste. This dish certainly deserves an Oscar.

Ingredients:

• 1 aubergine,
• 2 tomatoes,
• 2 green chillies,
• 2 red onions,
• 1 head of garlic,
• 1 red bell pepper,
• 1 green bell pepper.

Cutlets:

• 800g of veal shoulder,
• 1 red bell pepper,
• 1 red onion,
• 1/3 cup of chopped parsley,
• 1.5 teaspoons of salt,
• 1 teaspoon of pepper,
• 4 tablespoons of olive oil.

Pastry:

• 90g of plain flour,
• 60ml of water,
• 2 tablespoons of olive oil,
• half a teaspoon of salt,
• 1 tablespoon of sesame seeds.

Preparation:

Step 1. Place the aubergine, green chillies, peeled onions, tomatoes, and red bell pepper sliced into smaller pieces (seeds removed) on a baking tray. Drizzle the garlic with olive oil, wrap it in aluminium foil, and place it on the tray. Bake the vegetables in the oven at 180°C for approximately 1 hour. Once cooked, remove the vegetables from the oven, cover them with foil, and allow them to cool.

Step 2. Pass the veal shoulder through a meat grinder. Incorporate the grated red bell pepper and onion, chopped parsley, salt, pepper, and olive oil, then mix well. Form into elongated koftas.

Step 3. Prepare the pastry. Combine the flour, water, olive oil, and salt in a bowl to make a smooth dough. Cover with foil and let it rest for 20 minutes.

Step 4. Peel the roasted vegetables and squeeze the garlic out of its skins. Chop everything very finely and transfer to a dish about 25cm in diameter. Sprinkle with salt and drizzle with olive oil, then add the koftas. Bake in the oven at 180°C for 30 minutes.

Step 5. Roll out the dough and cover the pre-baked koftas, tucking in the edges. Drizzle with olive oil, sprinkle with sesame seeds, and bake for another 20 minutes.

Step 6. After baking, slice the pastry and serve it with the kofta and vegetables. Enjoy your meal!

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