Kafta patties topped with potatoes and tomatoes (Kafta bel-saniyeh)
June 1, 2013 • Category: Main Dish
Can’t get any more down home than this! I have seen this pan not only at home growing up but on the table of all my schoolmates. It is cafeteria food, Lebanese-style. Kafta patties (a meat mix with chopped parsley and onion) are topped with sliced potatoes and tomatoes and baked. Simple, but satisfying.
INGREDIENTS: 4 servings
- 1/2 lb kafta mix (see note)
- 2 large baking potatoes
- 4 or 5 tomatoes
- 1 large onion, sliced
- 1 cup tomato juice or 1/4 cup tomato paste diluted in 1 cup of water
- Salt, to taste; 1/4 tsp black pepper and a pinch of cinnamon
- 1 Tbsp. pomegranate molasses or the juice of half a lemon
- 1/4 cup oil
1. Make the kafta mix by placing the meat, chopped parsley, onion and spices in the food processor and running the machine till the mixture is pasty. Transfer to a bowl and form patties. Heat the oil in a skillet and fry the onion slices then the patties (about 3 minutes total) and transfer to an ovenproof plate.
2. Peel and cut the potatoes into slices about 1/4 inch thick; slice the tomatoes as well. Place the potatoes over the kafta patties, and top these with the tomato slices; pour the tomato juice over the dish, sprinkle the spices and pomegranate molasses or lemon juice. Bake in a 350F oven (covered in foil) for about 40 minutes or until the potatoes are cooked. Serve.
NOTE: Kafta mix: 1/2 lb lean ground beef or lamb or a combo, 1/4 cup chopped parsley and one small onion, chopped. Place them in the food processor with 1/2 tsp salt, 1/2 tsp allspice and 1/4 tsp cinnamon.
38 Comments • Comments Feed
Un “Grand Classique” de la cuisine du Moyen Orient.
Je me souviens, d’un boucher dans notre quartier qui préparait ce plat tous les mercredis midi (comme dans ta recette) mais, exclusivement avec de la viande hachée d’agneau. Comme toutes les préparations à base de viande hachée car la viande de bœuf n’existe pas en Jordanie…
Il le faisait ensuite cuire dans le four du boulanger d’à côté.
Étaient invités à partager ce Festin, le boulanger, le coiffeur, un chauffeur de Taxi (toujours le même !) et l’épicier. Ce dernier se chargeait d’amener le yaourt frais qu’il préparait lui même.
J’ai toujours rêvé de faire partie de ce cercle…
J’en rêve, encore, aujourd’hui…
On June 1, 2013 at 9:20 am
@Nidal: J’adore lire tes souvenirs tu écris très bien et tu devrais commencer un blog ou écrire un livre!
On June 1, 2013 at 10:11 am
On June 1, 2013 at 10:31 am
Rosa Mayland says:
A comforting dish! I love that shot of the pita breads.
On June 1, 2013 at 10:59 am
I can’t wait to give this a try! YUM!
On June 1, 2013 at 11:01 am
Il est excellent ce plat Joumana, je le mets de suite dans mes favoris, j’ai hâte de le faire!!! A bientôt!
On June 1, 2013 at 12:28 pm
Belinda @zomppa says:
Definitely looks like a wonderful comfort food!!
On June 1, 2013 at 1:33 pm
Mark Wisecarver says:
Excellent! As a child any dish with ‘saniyeh” brought a smile.
On June 1, 2013 at 6:27 pm
Yummy, I love this dish especially with some pomegranate molasses; however, I boil for 1 minute the potato slices before placing them in the baking pan, which expedites the cooking. Beautiful pic!
On June 1, 2013 at 6:39 pm
I remember eating this! It won’t taste as good at home as in Jordan (tomatoes never get enough sun here), but thank you very much for this recipe!
On June 1, 2013 at 6:57 pm
Lisa the Gourmet Wog says:
I’ve got the this exact recipe in the oven right now, minus the pomegranate molasses!!! I’ve always used lemon, but will give this a go next time 🙂
On June 2, 2013 at 2:37 am
A delicious comfort food in any country and a perfect way to warm the soul. Love the beautifully puffed pitas.
On June 2, 2013 at 4:42 pm
Nuts about food says:
Oh so satisfying!
On June 3, 2013 at 1:42 am
Bam's Kitchen says:
I would love to dip one of those delicious fresh pita breads into the juices of this dish. A wonderful comfort dish. Happy cooking! Take Care, BAM
On June 5, 2013 at 8:36 am
Oui, Chef says:
This is my kind of one pot meal!
On June 10, 2013 at 6:29 pm
This dish looks soooo homey, as you say, and the photo of the pita bread, WOW! Pillowy and inviting, I can’t imagine how good that would taste right off the racks!
On June 11, 2013 at 8:26 am
That looks delicious.. Can we make the kafta mix in a big batch and freeze it uncooked? Or it wouldn’t taste as good that way
On January 10, 2014 at 2:13 pm
@Joumana: I would not freeze the kafta mix with raw onions and herbs; only with meat and dry ground spices.
On January 11, 2014 at 3:01 am
Hi Joumana, I am looking so forward to making this. I just have a silly question. Do I fry the
meat with the onions in the same pan or do I remove the onions after they are fried and fry the kafta alone? Thanks so much. Maria
On January 11, 2014 at 7:47 am
@Maria: I would remove the onions and fry the kafta alone; frying the kafta is simply to give it some nice brown color and frying the onions is because they take longer to cook and taste better when fried; alternatively, you can simply bake the entire casserole if you don’t have time to fry the onions and meat separately. The flavor just won’t be as “deep”. 🙂
On January 11, 2014 at 10:07 am
hi..will be trying this out..why make the meat pasty? i thought overmixing ground beef /hamburger meat made it tough? or does this just really break it down and tenderize it?
On January 18, 2014 at 10:29 pm
@Mariam: our grandmothers used to pound the meat for hours in a stone mortar (jeren)to make it smooth and tender (removing the nerves and silverskins). I meant to process the meat, onion, herb and spices until the mixture is smooth and all the ingredients are well combined. 🙂
On January 19, 2014 at 1:40 am
thanks.. i see..so this process, it tenderizes the meat…
On January 20, 2014 at 4:42 am
I have made this kefta using dried onions and parsley (don’t be too horrified with me) and froze it ahead of time. My husband loves this recipe but with small children it is easier to make large batches and thaw them as I need to.
On June 19, 2014 at 2:22 pm
@Crystal I love your idea! Will use it myself! 🙂
On June 19, 2014 at 11:29 pm
I absolutely love your food blog! Living in NYC It’s the closest I can get to my mothers home made food in Lebanon. Following your recipes are very easy and taste just as good as mama’s food! Merci beaucoup pour le recette!
On February 23, 2015 at 3:27 am
@Amy: Thanks so much! Think of me as your virtual auntie 🙂 (in Lebanon, mom’s friends are always called aunts)
On February 24, 2015 at 1:43 pm
Josee Marchessault says:
Fabulous and so authentic. I parboiled the potato slices and slow cooked the onions before assembling. Instead of tomato slices on top I used freshly harvested sungold and red cherry tomatoes perviouly oven roasted.. The question is: can I wait until tonight to eat it? Thank you for the recipe!
On September 13, 2016 at 2:11 pm
Joumana Accad says:
@Josee Marchessault: Sorry for the delay, but yes, sure. My site is being redesigned.
On October 2, 2016 at 6:44 am
The potatoes are still hard even after an hour in the oven! Why is that?
On November 15, 2017 at 9:47 pm
Joumana Accad says:
@Dan: I am sorry for my late reply, and was thinking about the possible reason. The only thing I could think of is the fact that your oven is not calibrated. Normally, the potatoes cook easily within 40 minutes.
On November 22, 2017 at 5:09 pm
My potatoes were not done after 40 mins either. I think acidic things make the potatoes take longer to cook. Or maybe the type of potato. My mother in law is Lebanese and often find her potatoes take forever too. I think the parboil is a good option
On August 5, 2018 at 5:11 am
Made this last night, and husband and daughter ate almost the whole tray! My mother in law makes it one big piece of kafta mix on the bottom of the tray but I made it like you said I just put the potatoes on the bottom and he said it was great! 👍🏻
On January 28, 2018 at 5:52 am
Joumana Accad says:
@Kat so happy to hear they enjoyed it!
On January 30, 2018 at 9:25 am
Wow! Thank you so much for this recipe! My husband and I loved it!!!
On February 20, 2018 at 5:11 pm
Joumana Accad says:
@Amira : So glad you two liked it! 🙂
On February 22, 2018 at 5:38 am
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On May 28, 2018 at 7:13 am
Jihad Bilal says:
For the potatoes, I performed the following:
1. In a large sauce bring water to boil. Add 1 teaspoon salt.
2. Add potatoes and bring water to boil again.
3. Boil the potatoes for 5-6 minutes.
4. Remove from pan and place on the kafta patties.
5. Follow the rest of the recipe.
The potatoes were thoroughly cooked.
On February 11, 2019 at 1:18 am