Kafta Bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)

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empeebee

Bipedal omnivore

subheading: For the Meat:

4 medium potatoes (about 1 ½ pounds; 680g), peeled and sliced into ½ inch thick rounds (see note)

1 tablespoon (15ml) extra-virgin olive oil, plus more for drizzling

Diamond Crystal kosher salt or fine sea salt

3 ½ ounces (100g) pita bread or crustless white bread, roughly torn (about 2 loosely packed cups)

1 medium (6-ounce; 170g) tomato, cored and roughly diced

1 small (6-ounce; 170g) yellow onion, roughly diced

2 medium cloves garlic

1 fresh green chile, such as Anaheim, jalapeño, or serrano, stemmed and seeded (optional)

2 tablespoons chopped cilantro leaves and tender stems

2 tablespoons chopped flat-leaf parsley leaves and tender stems

1 teaspoon ground allspice

1 teaspoon ground cinnamon

½ teaspoon ground black pepper

½ teaspoon ground cumin

½ teaspoon ground coriander (optional)

2 pounds (900g) ground meat (beef, lamb, veal, or a combination), preferably 20% fat (see note)

subheading: For the Sauce and to Assemble:

One 28-ounce (794g) can whole peeled tomatoes, crushed with their juices by hand or with a potato masher

¼ cup (60ml) extra-virgin olive oil

2 medium cloves garlic, crushed

Kosher or sea salt and freshly ground black pepper

2 medium green bell peppers (about 5 ounces; 142g each), stemmed, seeded, and sliced crosswise into ¼ inch thick rounds

Vermicelli rice, cooked white rice, and/or pita bread, for serving

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