Kafta bil Sanieh Recipe

Introduction

Kafta bil Sanieh is a classic Middle Eastern casserole featuring flavorful spiced ground beef layered with potatoes, tomatoes, and onions. This hearty dish is baked to perfection with a rich tomato sauce, making it a comforting meal for any occasion.

Ingredients

• 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
• 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.
2. Step 2: Transfer the minced mixture to a large bowl. Add the ground beef, ground allspice, cinnamon, and black pepper, then mix well by hand until fully incorporated.
3. Step 3: Scoop 1-2 tablespoons of the kafta mixture and shape into thin patties to ensure they cook through during baking. Place them on a plate as you go.
4. Step 4: Preheat the oven to 400°F (200°C). Grease a baking sheet with cooking spray.
5. Step 5: 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 aside.
6. Step 6: Preheat the oven to 350°F (175°C). Grease a baking dish with cooking spray.
7. Step 7: Layer the kafta patties, sliced white onion, potato slices, and tomato slices vertically in the baking dish. A suggested pattern is one kafta patty, then one onion slice, two potato slices, followed by one tomato slice, repeating until all ingredients are used.
8. Step 8: In a measuring cup, thin the tomato paste with 1 cup of water.
9. Step 9: Pour the thinned tomato paste evenly over the assembled casserole, then pour the tomato sauce on top, making sure all the layers are coated.
10. Step 10: Cover the dish with aluminum foil and bake for 40 to 60 minutes, or until the potatoes are tender and the kafta is fully cooked.
11. Step 11: Serve hot, ideally with Lebanese rice, and enjoy!

Tips & Variations

• For a juicier kafta, you can add a splash of cold water or a small grated onion to the meat mixture.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes to the kafta mix.
• Use sweet potatoes instead of regular potatoes for a different texture and taste.
• Make this dish vegetarian by substituting the beef with lentils or a mixture of finely chopped mushrooms and walnuts.

Storage

Store leftover Kafta bil Sanieh in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish does not freeze as well due to the layered vegetables, but it can be frozen if wrapped tightly and reheated thoroughly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground lamb instead of beef?

Yes, ground lamb works wonderfully and adds a richer flavor to the kafta. You can substitute it in a 1:1 ratio.

Do I need to precook the kafta before baking?

No, the kafta patties should be shaped thin enough to cook fully during the baking process, so no precooking is necessary.

Kafta bil Sanieh Recipe

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Kafta bil Sanieh is a traditional Lebanese baked meat casserole featuring layers of spiced ground beef patties, sliced potatoes, tomatoes, and onions, all simmered in a rich tomato sauce. This comforting dish is perfect for family dinners, offering a flavorful blend of Middle Eastern spices and hearty vegetables baked to perfection.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

Kafta Mixture

• 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

Vegetables

• 4 potatoes, peeled and sliced into 1/4 inch circles
• 2 ripe tomatoes, sliced into circles
• 1 white onion, sliced into circles

Tomato Sauce

• 1 15-ounce can tomato sauce
• 1/2 cup water
• 1 tablespoon tomato paste
• 1 cup water (for thinning tomato paste)

Instructions

1. Prepare Kafta Mixture: 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 mixing bowl and add ground beef, ground allspice, cinnamon, and black pepper. Mix well by hand until all ingredients are fully incorporated.
2. Shape Kafta Patties: Take heaping 1-2 tablespoon portions of the kafta mixture and shape each into a thin patty. Ensure the patties are not too thick so they cook evenly. Arrange all patties on a plate and set aside.
3. Preheat and Prepare Potatoes: Preheat the oven to 400°F (204°C) and grease a baking sheet with cooking spray. Arrange the peeled and sliced potatoes in a single layer on the sheet and drizzle with 2-3 tablespoons olive oil. Bake for 20 minutes, flipping halfway through to ensure even cooking. Remove and set aside.
4. Assemble Casserole: Preheat the oven to 350°F (175°C) and grease a baking dish with cooking spray. In the dish, layer the ingredients vertically: start with one kafta patty, followed by one slice of onion, two slices of potato, then one slice of tomato. Repeat this pattern until all ingredients are used.
5. Prepare Sauce and Bake: In a measuring cup, thin the tomato paste with 1 cup of water. Pour this mixture evenly over the layered casserole. Then, pour the tomato sauce over the dish ensuring all ingredients are coated. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40-60 minutes, until the potatoes are tender and the kafta is fully cooked through.
6. Serve: Remove the casserole from the oven and serve hot, ideally accompanied by Lebanese rice for a complete meal. Enjoy your traditional Kafta bil Sanieh!

Notes

• Shape kafta patties thin to ensure even cooking through.
• Flipping potatoes halfway through baking ensures they cook evenly and develop a nice texture.
• If desired, parsley can be substituted with cilantro for a different flavor profile.
• Leftovers can be refrigerated and enjoyed within 2 days; reheat thoroughly before serving.
• This dish pairs wonderfully with a simple side of Lebanese rice or a fresh salad.

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