egyptian

Baked Kofta in Tomato Sauce with Vermicelli Rice

This baked dish pairs vermicelli pasta with white rice, ground beef and onion, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

36 g Protein

67 g Carbohydrates

27 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

132g ground beef (90% lean) 232 kcal
54g onion, grated 22 kcal
12g fresh parsley, chopped 4 kcal
2g ground cumin 8 kcal
194g crushed tomatoes 62 kcal
12g olive oil 106 kcal
15g vermicelli pasta (dry) 56 kcal
43g white rice (dry) 157 kcal
163g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Heat oven to 425 F (220 C).
ground beef (90% lean)onionfresh parsleyground cuminsaltblack pepper
Mix ground beef with onion, parsley, cumin, salt, and pepper. Shape into small logs.
crushed tomatoessaltblack pepper
Spread crushed tomatoes in a small baking dish and season with a pinch of salt and pepper. Nestle kofta into the sauce.
Bake 15 to 18 minutes until cooked through and sauce is bubbling.
olive oilvermicelli pasta (dry)white rice (dry)
Meanwhile, toast vermicelli in olive oil in a small pot until golden, 2 to 3 minutes. Add rice and stir 1 minute.
white rice (dry)watersalt
Add water and salt, cover, and cook on low until tender, 12 to 15 minutes. Serve kofta and sauce over the rice.