Kafta bil Sanieh

Name: Kafta bil Sanieh
Yield: Family of 6
Cuisine: Traditional Lebanese
Ingredients: 2 pounds prepared kafta meat; 6 to 7 medium to large Idaho potatoes, peeled and sliced into ½ inch rounds; 4 to 5 tomatoes, sliced into rounds; 2 large red onions, sliced into rounds; Olive oil, for frying and drizzling; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish; 3 to 4 tablespoons tomato paste; 2 cups hot water; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon crushed red pepper flakes; Pomegranate molasses, to taste; 2 pounds ground beef (80/20); 1 small onion, finely diced; 1 handful fresh parsley, chopped; 2 teaspoons salt; 1 teaspoon black pepper; 2 teaspoons allspice or Lebanese 7 spice; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; ½ teaspoon cumin; ½ teaspoon Ceylon cinnamon; Lebanese white rice; Fresh pita bread

Kafta bil Sanieh is a traditional Lebanese comfort dish made with seasoned ground beef, tender potatoes, juicy tomatoes, and sweet onions baked together in a rich, savory tomato sauce. The kafta is infused with warm Middle Eastern spices, fresh parsley, and aromatic onions, then layered with golden potatoes and fresh vegetables. A drizzle of pomegranate molasses adds a delicious balance of sweetness and tang. Baked until tender and full of flavor, this hearty dish is perfect for family dinners and gatherings. Serve with fluffy Lebanese white rice or warm pita bread for a satisfying homemade meal.

Traditional LebaneseDinner

Kafta bil Sanieh

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Servings

Family of 6

Cook Mode

Ingredients

For the Kafta and Vegetables

2 pounds prepared kafta meat
6 to 7 medium to large Idaho potatoes, peeled and sliced into ½ inch rounds
4 to 5 tomatoes, sliced into rounds
2 large red onions, sliced into rounds
Olive oil, for frying and drizzling
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

For the Tomato Sauce

3 to 4 tablespoons tomato paste
2 cups hot water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
Pomegranate molasses, to taste

For Homemade Kafta Meat

2 pounds ground beef (80/20)
1 small onion, finely diced
1 handful fresh parsley, chopped
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons allspice or Lebanese 7 spice
1 teaspoon smoked paprika
1 teaspoon ground coriander
½ teaspoon cumin
½ teaspoon Ceylon cinnamon

For Serving

Lebanese white rice
Fresh pita bread

Directions

Prepare the kafta. If making the kafta from scratch, combine the ground beef, diced onion, parsley, salt, black pepper, allspice, smoked paprika, coriander, cumin, and cinnamon in a large mixing bowl. Mix thoroughly with your hands until evenly combined.
Shape the patties. Divide the kafta mixture into small, evenly sized portions. Roll each portion into a ball, then gently flatten into a patty. Set aside.
Prepare the potatoes. Peel the potatoes and slice into ½ inch thick rounds. Rinse thoroughly and pat completely dry with paper towels.
Lightly fry the potatoes. Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the potato slices in a single layer and shallow fry until lightly golden on both sides. Work in batches to avoid overcrowding. Transfer to a plate and set aside.
Prepare the vegetables. Slice the tomatoes and red onions into rounds. Set aside.
Make the tomato sauce. In a mixing bowl, whisk together the tomato paste, hot water, salt, black pepper, crushed red pepper flakes, and a drizzle of pomegranate molasses until smooth and well combined.
Assemble the casserole. Preheat the oven to 350°F. In a large baking dish, arrange the kafta patties vertically, alternating each patty with two potato slices, one onion round, and one tomato slice. Continue layering until the dish is filled, keeping everything closely packed together.
Season the layers. Sprinkle the assembled kafta and vegetables with additional salt and black pepper. Drizzle generously with olive oil.
Add the sauce. Pour the prepared tomato sauce evenly over the kafta and vegetables, making sure the sauce reaches between the layers. Finish with an additional drizzle of pomegranate molasses.
Bake covered. Cover the baking dish tightly with aluminum foil and bake at 350°F for 35 minutes.
Finish uncovered. Remove the foil and continue baking for another 25 minutes, or until the potatoes are fork tender, the sauce has thickened slightly, and the kafta is fully cooked. The center of the beef patties should reach 160°F.
Garnish and serve. Remove from the oven and allow the casserole to rest for 5 minutes. Garnish generously with freshly chopped parsley and serve warm with Lebanese white rice or fresh pita bread. Spoon the flavorful tomato sauce over each serving and enjoy!

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Kafta bil Sanieh

Kafta bil Sanieh