Start by preparing your meat mixture. To a food processor, add the parsley and onion, pulse together until finely chopped. Add in the bell pepper, garlic and tomato paste and pulse until everything forms a cohesive paste.

Place the ground meat in a large bowl and add the contents of the food processor. Mix halfway, then add the allspice, 7 spice, nutmeg, salt and pepper. Mix everything very well until fully combined.

Preheat your oven to 400F. While the oven preheats, this is a good time to peel and slice your potatoes and tomatoes. Add just the potatoes to a small bowl and mix together with the oil, salt and pepper.

Grab a 9x13 baking dish, form the meat into about ¼ cup size kafta ovals. I like to make them into oval shape, you can make them flat as well. I get 22-25 kaftas for this amount of meat. Arrange them on the baking dish. Take about 3 slices of potatoes and squeeze it between each kafta. It may fit in tightly at first, but the kifta cooks down and shrinks in size as it bakes. Place any leftover potato slices in the center or edges. Arrange the sliced tomatoes between the kafta however you like.

Bake for 30 minutes or until the potatoes are about halfway cooked. While it bakes, make your sauce by combining all the sauce ingredients. Once the kafta has baked for 30 minutes, remove some of the excess fat it rendered (leave some for flavor) it from the oven, pour the sauce over the tray being sure it covers all the open crevices.

Bake for another 35 minutes or until the potatoes are soft, the sauce has thickened and the kafta, tomatoes and potatoes have browned a bit on top. Remove from oven and enjoy with some Arab rice pilaf, Greek yogurt and Arabic salad (both recipes on the blog.) Sahtein!