Kafta bil Sanieh Recipe

Introduction

Kafta bil Sanieh is a classic Lebanese baked dish featuring spiced ground beef patties layered with potatoes, onions, and tomatoes in a rich tomato sauce. It’s a hearty, comforting meal perfect for family dinners or special occasions.

Ingredients

• 1 lb ground beef (10-15% fat)
• 1 large onion, halved
• 1 parsley bunch, stems removed (about 1.5-2 cups parsley leaves)
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 potatoes, peeled and sliced into circles
• 2 ripe tomatoes, sliced into circles
• 1 white onion, sliced into circles
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon tomato paste

Instructions

1. Step 1: In a food processor fitted with a blade attachment, add parsley, halved onion, and salt. Pulse until the mixture is finely minced. Transfer to a large bowl.
2. Step 2: Add ground beef, allspice, cinnamon, and black pepper to the bowl. Mix well by hand until all ingredients are evenly combined.
3. Step 3: Shape the kafta mixture into patties using 1-2 tablespoons per patty. Avoid making them too thick to ensure even cooking. Arrange the patties on a plate and set aside.
4. Step 4: Preheat the oven to 400°F (200°C). Grease a baking sheet with cooking spray. Arrange the potato slices on the baking sheet and drizzle with 2-3 tablespoons of olive oil. Bake for 20 minutes, flipping halfway through, until potatoes are partially cooked. Set aside.
5. Step 5: Preheat the oven to 350°F (175°C). Grease a baking dish with cooking spray.
6. Step 6: In the baking dish, layer the kafta patties, onion slices, potato slices, and tomato slices vertically. Alternate the layers so each ingredient is evenly distributed.
7. Step 7: In a measuring cup, thin the tomato paste with 1 cup of water and pour it evenly over the layered casserole. Add the tomato sauce on top, ensuring all vegetables and kafta patties are coated.
8. Step 8: Cover the dish with aluminum foil and bake for 40 to 60 minutes until the potatoes are tender and the kafta is cooked through.
9. Step 9: Serve hot with Lebanese rice or your preferred side dish and enjoy!

Tips & Variations

• Use lean ground beef or a mix of beef and lamb for a richer flavor.
• Soaking sliced potatoes in cold water before baking helps remove excess starch and results in crispier layers.
• Add a pinch of chili flakes to the kafta mixture for a subtle spicy kick.
• For a dairy twist, top the casserole with a sprinkle of grated mozzarella or akkawi cheese before baking uncovered for the last 10 minutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or microwave until warmed through. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground lamb instead of beef?

Yes, ground lamb or a combination of lamb and beef works wonderfully and adds a deeper flavor typical of Middle Eastern cuisine.

Do I need to pre-cook the kafta patties before baking?

No, the kafta patties cook fully in the oven alongside the vegetables as long as they are shaped thin enough to bake through during the casserole’s cooking time.

Kafta bil Sanieh Recipe

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Kafta bil Sanieh is a classic Lebanese baked kafta casserole featuring ground beef mixed with fresh parsley and warm spices, layered with tender potatoes, tomatoes, and onions, then baked in a rich tomato sauce. This hearty and comforting dish is perfect for a flavorful family meal.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Lebanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Kafta Mixture

• 1 lb ground beef (10-15% fat)
• 1 large onion, halved
• 1 bunch parsley, stems removed (about 1.5–2 cups parsley leaves)
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

Baked Kafta Tray

• 2 tablespoons olive oil
• 4 potatoes, peeled and sliced into 1/4-inch circles
• 2 ripe tomatoes, sliced into circles
• 1 white onion, sliced into circles
• 1 (15-ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon tomato paste

Instructions

1. Prepare the Kafta Patties: In a food processor fitted with a blade attachment, add the parsley, halved onion, and salt, then pulse until finely minced. Transfer the mixture to a large bowl, add the ground beef and spices (allspice, cinnamon, black pepper), and mix well by hand until fully incorporated. Shape the mixture into 1-2 tablespoon patties, making them thin so they cook through evenly. Arrange on a plate and set aside.
2. Bake the Potatoes: Preheat your oven to 400°F (200°C) and grease a baking sheet with cooking spray. Peel and slice the potatoes into 1/4-inch rounds. Arrange the potato slices on the baking sheet, drizzle with 2-3 tablespoons of olive oil, and bake for 20 minutes, flipping halfway through. Set the potatoes aside once baked.
3. Assemble the Baked Kafta Casserole: Preheat your oven to 350°F (175°C) and grease a baking dish with cooking spray. In the dish, layer the kafta patties, white onion slices, potato slices, and tomato slices vertically. A suggested pattern is one kafta patty followed by one onion slice, two potato slices, then one tomato slice, and repeat. In a measuring cup, thin the tomato paste with 1 cup of water. Pour this mixture along with the tomato sauce over the assembled casserole ensuring all ingredients are coated. Cover the dish with aluminum foil and bake for 40 to 60 minutes, or until the potatoes are soft and the kafta is cooked through.
4. Serve: Remove from oven and serve hot, ideally accompanied by Lebanese rice for a complete meal.

Notes

• Make sure kafta patties are not too thick to ensure even cooking.
• Baking potatoes separately first helps them become tender and golden.
• You can adjust the spices according to your taste preference.
• Use fresh parsley for the best flavor in the kafta mixture.
• Covering the casserole during baking helps keep it moist and allows flavors to meld.

Keywords: Kafta bil Sanieh, Lebanese kafta casserole, baked kafta, Middle Eastern beef casserole, ground beef recipe, parsley kafta