KAFTA BIL SANIYEH (BAKED KAFTA)

Kafta is basically made of ground lamb, beef or a mixture of the two with finely chopped onions, parsley and Middle Eastern spices. Kafta can be cooked in so many ways. Whether grilled on skewers, baked in oven, spread in Pita pockets, cooked in tahini sauce, or with lots of sumac, kafta is extremely versatile and delicious.

Kafta bil Saniyeh literaly translates into Kafta in a tray. It is also one of the first dishes that inexperienced Lebanese cooks would try in their first attempt at recreating the taste of home. It is not complicated, it is fast, and it has all the flavours of home.

Kafta Basics

Kafta basics: minced meat, onions, parsley, cinnamon, allspice, black pepper and salt. Not much to it, yet you can prepare your kafta in many different ways. Kafta bil saniyeh is only one variation of baking it with potatoes and tomatoes. In the original recipe of kafta bil saniyeh, you evenly spread your kafta in a baking dish, cover with the potatoes and tomatoes. This traditional way of preparing it is easy and quick, making it a favourite on busy days. And when you live in Lebanon, this dish will be a step easier. You will buy kafta freshly made behind the counter at the butcher’s.

Kafta patties

Recently I have started making patties and arrange them with the potatoes and tomatoes in the baking dish. Not only does it look much nicer, but it becomes much easier to serve.I have seen cooks searing the patties and frying the sliced potatoes before arranging in the baking dish, then bake in the oven. Not a bad idea if it weren’t for the additional steps and extra fat! I prefer baking kafta and potatoes while still raw. I seal the baking dish tightly with aluminium paper and bake at 250°C. The kafta patties come out very juicy and potatoes very tender.

Dina Kohl

Kafta bil Saniyeh

Kafta baked in oveb

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Servings: 4 servings

Course: main dish

Cuisine: Lebanese

Ingredients Method Notes

Ingredients

  

• 500 g beef or lamb minced meat
• 3 tablespoons finely chopped parsley are 20 g chopped!
• 1 small onion 100 g, peeled and finely chopped
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon black pepper
• ¼ teaspoon allspice
• 4 medium potatoes 400 g, peeled, rinsed and thinly sliced into circles (0,5 cm)
• 3 medium tomatoes 400 g, rinsed and thinly sliced into circles (0,5 cm)
• 300 ml tomato sauce
• ¼ teaspoon salt ¼ teaspoon black pepper to season
• 1 baking dish 30×20 cm

Method

 

1. Rinse parsley leaves and let drain well. Finely chop the parsley with the onion in the processor. Add the mixture and the spices to the meat in the large bowl and mix well with your hand.
2. Grease baking dish with one tablespoon olive oil
3. Spread the kafta evenly in the greased baking dish and cover with the potatoes and the tomatoes. Sprinkle with a little salt and cover tightly with aluminium foil.
4. Or make 10-12 Patties and arrange with the sliced vegetables. Sprinkle with a little salt and pepper. Cover tightly with aluminium foil.
5. Preheat oven (250°C, 480°F) and bake on middle rack for about 45 minutes. Season the tomato sauce with the salt and pepper and pour over the kafta. Bake, uncovered, for another 15 minutes and serve hot with ruz mfallfal.

Notes

All images and text © Dina Bayoud Kohl