Whisk the tomato paste with a little water until no lumps. Add the rest of the water and season with salt and pepper. If using a bouillon cube, use warm water for the sauce.
2 tablespoons tomato paste, 2 cups water, 1 tablespoon pomegranate molasses, 1 beef stock cube, salt and pepper to taste
Assemble the casserole dish
If roasting or pan-frying the potatoes, do that first. If using raw, I would suggest that you soak the sliced potatoes until needed.
400 grams potatoes
Preheat the oven to 200℃.
Spread the kafta mixture evenly onto the base of a 9x13 ovenproof dish.
Place the sliced onion rings covering all the kafta.
1 large red onion
Place the sliced potatoes over the onions.
Place the sliced tomatoes over the potatoes. Lastly, pour the prepared tomato sauce all over the top.
3 to 4 medium-sized tomatoes
Bake
Cover the dish with foil and bake in the middle rack of the preheated oven for at least 30 to 40 minutes.
Remove the foil and reduce the temperature to 180℃ and cook for at least an hour. The dish is done when the potatoes are cooked through and most of the sauce is absorbed.
Serve
Garnish with chopped parsley and serve with Pita bread or Vermicelli rice.