Free shipping on orders $100+
New Recipes Weekly!
Made With Love ♥
Kafta Stew

Kafta Stew

This Kafta stew is a comforting, hearty Lebanese dish made with tender kafta meatballs, golden potatoes, and a rich tomato-based sauce finished with pomegranate molasses. Simmered gently until everything is flavorful and perfectly cooked, it’s a cozy, satisfying meal that pairs beautifully with vermicelli rice. Simple ingredients and warm spices come together to create a classic, home-style stew that’s perfect for family dinners.

Kafta Stew

Servings

Family of 6

Prep Time

25 minutes

Cook Time

60 minutes

Category

Mains

Ingredients

  • 1–2 lbs kafta meat, shaped into meatballs
  • 8–9 Yukon Gold potatoes, quartered (or cut smaller if large)
  • 1 onion, diced
  • 1 green bell pepper, chopped
  • 3–4 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 4 cups water (or fill the tomato sauce can twice)
  • Pomegranate molasses, to taste
  • Olive oil
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp crushed red pepper flakes
  • 1 tsp allspice

blank

  • 1–1½ lbs ground beef (80/20)
  • 1 small onion, finely diced
  • Handful of fresh parsley, chopped
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp allspice or 7 spice
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp Ceylon cinnamon

Directions

  1. Heat olive oil in a large pot over medium heat. Add the potatoes in batches and cook until the edges are golden. Remove and set aside.
  2. In the same pot, add the kafta meatballs and brown on all sides, about 2–3 minutes per side, working in batches as needed. Remove and set aside.
  3. Add the diced onion to the pot and cook until translucent.
  4. Stir in the green bell pepper and garlic and cook until fragrant.
  5. Return the potatoes and meatballs to the pot.
  6. Add the tomato sauce, water, spices, and a drizzle of pomegranate molasses. Gently stir to combine.
  7. Bring to a light boil, then cover and simmer for 25–30 minutes, until the potatoes are tender and the flavors are well developed.
  8. Serve warm with vermicelli rice. Garnish with chopped parsley and enjoy with a fresh jalapeño for extra heat, if desired.

blank

  1. Combine all ingredients in a bowl and mix thoroughly using your hands. Shape into evenly sized meatballs and set aside until ready to use.

Browse More Recipes

Creamy High-Protein Salad Dressing

Creamy High-Protein Salad Dressing

Spaghetti Lasagna w/ Bechamel Sauce

Spaghetti Lasagna w/ Bechamel Sauce

Creamy Hummus

Creamy Hummus

Homemade Pesto

Homemade Pesto