Start with the kofta so it can rest in the fridge: In a food processor, add the onion, peeled tomatoes, bell peppers, and garlic cloves. Process until very finely chopped.

After processing, strain the mixture well using a sieve and set the liquid aside.

In the same food processor, add the ground meat, the strained vegetable mixture, and the spices listed above. Process until well combined. Remove and let the mixture rest in the refrigerator for about 30 minutes.

Meanwhile, prepare the potatoes. Shape the kofta mixture into small balls and return them to the refrigerator for 10 to 15 minutes.

Next, take the kofta balls and cook them in a skillet with the butter, stirring until they are browned all over. Place them, along with the butter, on top of the sliced potatoes.

Juice the tomatoes thoroughly and slice the potatoes into rounds that are not too thick or too thin.

In a bowl, slice the onion for the potatoes into thin wedges. Add the spices listed above, the bouillon cube, and 2 tablespoons oil. Rub everything together with your hands, then add to the potatoes and mix well.

Add the tomato juice, reserving a little to pour over the kofta. Bake in the oven for about 40 minutes to 1 hour. Enjoy!