Lebanese
Kafta bil Sanieh
This Lebanese tray-baked kafta is pressed into a shallow pan with parsley, onion, and warm spices, then layered with potatoes, tomatoes, and a light tomato sauce. It comes out savory and tender, with the kafta juices soaking into the vegetables.
Watch it madeThe Golden Balance · 1:01
Ingredients
- Ground beef or lamb, preferably 15-20% fat300g
- Flat-leaf parsley, finely chopped1/2 cup
- Yellow onion, very finely chopped1 small
- Lebanese seven spice1 tsp
- Ground allspice1/4 tsp
- Ground cinnamon1/8 tsp
- Salt3/4 tsp
- Black pepper1/4 tsp
- Potatoes, peeled and sliced into 1 cm rounds2 medium
- Tomatoes, sliced into rounds2 medium
- Yellow onion, sliced into thin rounds1/2 medium
- Tomato paste1 1/2 tbsp
- Water3/4 cup
- Olive oil2 tbsp
- Pomegranate molasses1 tsp
Method
- Heat the oven to 220°C.
- Put the chopped onion for the kafta in a clean towel and squeeze out excess liquid.
- Mix the ground meat, squeezed onion, parsley, seven spice, allspice, cinnamon, salt, and black pepper by hand until evenly combined and slightly tacky.
- Lightly oil a small baking tray and press the kafta mixture into an even layer about 1.5 cm thick.
- Score the kafta into large diamonds or squares with the tip of a knife.
- Toss the potato slices with 1 tablespoon olive oil and a small pinch of salt.
- Arrange the potatoes on a separate tray and roast for 15 minutes, turning once, until lightly golden but not fully cooked.
- Bake the kafta tray for 10 minutes, until it firms and releases some juices.
- Whisk the tomato paste, water, pomegranate molasses, and a pinch of salt until smooth.
- Layer the roasted potatoes, tomato slices, and onion rounds over the kafta.
- Pour the tomato sauce evenly around and over the vegetables.
- Drizzle with the remaining 1 tablespoon olive oil.
- Cover the tray with foil and bake for 20 minutes.
- Uncover and bake for 10 to 15 minutes more, until the potatoes are tender and the sauce has slightly reduced.
- Rest for 5 minutes before serving from the tray with the pan juices spooned over the top.
Common questions
Can I substitute lamb for beef, or use a mix for kafta bil sanieh?
Yes. A 50/50 beef-lamb mix is ideal for flavor and juiciness, but all beef works well too. If using lean meat, add a little olive oil to keep the kafta moist and tender while baking.
How long should I bake the kafta before adding the potatoes and tomatoes?
Bake the pressed kafta alone for about 10 minutes at 220°C, just until it firms and starts releasing juices. The potatoes should be pre-roasted first so everything finishes evenly without overcooking the meat.
What are the most common mistakes when making kafta bil sanieh?
The biggest mistakes are not squeezing the onion dry, overmixing the meat until dense, using very lean meat, and skipping the pre-roast on the potatoes. Also avoid cutting the vegetables too thick, or they may stay underdone.
How should I store leftovers, and can I freeze this dish?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 180°C until hot. You can freeze baked kafta bil sanieh for up to 2 months, though the potatoes may soften.
What should I serve with kafta bil sanieh?
Serve it with rice, warm pita, or a simple cucumber-tomato salad. A side of plain yogurt, garlicky yogurt, or tahini sauce works very well. Let the tray rest 5–10 minutes before serving so the juices settle.