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Kafta bi-siniyyeh - Baked Kafta

dina Bayoud Kohl
5 from 10 votes
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Main Course
Cuisine Lebanese
Servings 4 servings


  • 500 g beef or lamb minced meat
  • 4 tablespoons finely chopped parsley
  • 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


  • Rinse parsley leaves and let drain well. Finely chop the parsley with the onion in a food processor (or by hand). Add the mixture and the spices to the meat in the large bowl and mix well with your hand.
  • Spread the kafta evenly in a greased baking dish (20x30 cm) and cover with the potatoes and tomatoes. Sprinkle with a little salt and cover tightly with aluminium foil. Or you make 12 patties and arrange in baking dish with the tomatoes and potatoes.
  • 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.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen