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Classic Tomato Paste Keftaji

This Keftaji recipe uses Olive Oil, Water, Tomato Paste, Salt, and Freshly Ground Black Pepper. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1/2 cup
• 3 tbsp
• 1/2 tsp
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   Reserve.

2. 2

   Heat the olive oil in a skillet and cook the zucchini, stirring, until tender, about 4 minutes.

3. 3

   Reserve.

4. 4

   Reserve.

5. 5

   Process half the potatoes with the thick (6mm) slicing disc.

6. 6

   Cook them in the skillet for about 10 minutes.

7. 7

   Reserve.

8. 8

   Repeat with the remaining potatoes, adding oil if necessary to prevent them from sticking to the skillet.

9. 9

   Combine all the sauted vegetables and keep warm in a low-temperature oven.

10. 10

    To make the sauce, mix the water, tomato paste, salt, pepper and coriander in the skillet and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

11. 11

    Remove from the heat and stir in the vinegar.

12. 12

    Put the vegetables on a serving platter and pour the sauce over them. Sprinkle with parsley. Top with a fried egg.