Middle Eastern Kifta

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Heat a generous amount of oil in a substantial skillet over medium-high heat. Wait for the oil to reach its optimal temperature, then carefully place your potato slices in a thin layer. Fry them just until they turn golden brown. Use a slotted spoon to carefully remove the potato slices and set them aside on paper towels.

In a medium-sized bowl, combine ground beef, finely chopped onion, minced garlic, chopped parsley, salt, pepper, allspice, nutmeg, and cumin. Press the mixture flat into a 7x11 inch baking dish. Arrange your potato slices in an even layer over the meat mixture. Place tomato slices on top of the potatoes, followed by slices of onion. Cover the dish with aluminum foil.

Place the baking dish in a preheated oven and bake for 45 minutes. Remove the aluminum foil from the top of the dish and continue to bake for an additional 15 minutes, or until it reaches a nicely browned finish.

While the kifta is cooking, combine rice and water in a saucepan. Bring the mixture to a boil, then reduce the heat to low and cover it with a lid. Simmer for 20 minutes or until the rice is tender. Once the kifta is done, cut it into squares and serve over cooked rice.