Kafta and Potato Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
471 kcal
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Course
Main Course
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Cuisine
Lebanese
Kafta and Potato Stew
Description
This recipe starts by finely processing parsley, onion, and spices into ground beef to form kafta patties, which are then lightly browned. The stew layers browned potatoes sautéed to develop a slight crust, partially cooked kafta patties, and sliced vegetables in a tomato sauce, which simmers together to finish cooking and blend flavors.
The use of 7 spice—a blend including black pepper, paprika, cumin, coriander, cloves, nutmeg, and cinnamon—adds complexity to the meat. The gentle simmering in tomato sauce softens the patties and vegetables, creating a comforting, cohesive stew combining savory, herbal, and slightly spicy notes.
This makes a one-pot meal suitable for family dinners, pairing well with simple sides or bread. The recipe is also freezer-friendly, with options to freeze the stew or the patties before or after cooking.
Store leftovers in an airtight container in the fridge for up to three days.Freeze the stew or individual kafta patties for up to three months; thaw overnight in the fridge before reheating.7 Spice seasoning can be sourced at Middle Eastern markets or made at home by blending specific spices.To freeze uncooked patties, place them on a tray for several hours before bagging to prevent sticking.Reheat frozen cooked patties by baking at 350°F until warmed through.
Ingredients
To make the kafta patties
- ½ cup parsley chopped and loosely packed
- 1 onion quartered
- 2 pounds ground beef 80-85% lean
- 1 tablespoon 7 spice seasoning
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon Coriander
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
To make the stew
- 3 tablespoons olive oil divided
- 6-8 potato sliced, Yukon gold variety
- 1 onion sliced
- 2 tomato sliced
- ½ green pepper sliced
- 2 15 ounce tomato sauce canned
Instructions
To Make the Kafta
- Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside. In the same food processor bowl, place the quartered onion and pulse until finely chopped.
- Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Pulse once or twice until ingredients are well combined and form a pasty meat mixture.
- Transfer the mixture to a large bowl and form into patties 1 inch in thickness. It will make about 12 patties.
To Assemble and Cook the Stew
- In a large pot or deep skillet over medium heat, heat 2 tablespoons olive oil. Add the sliced potatoes and saute them lightly to brown the edges, about 3-4 minutes total. You may have to work in batches. Set potatoes aside.
- Add 1 more tablespoon olive oil to the skillet, place half the kafta patties and cook for 1-2 minutes per side until they’re lightly browned but not fully cooked. You will need to to work in batches.
- Transfer the cooked potatoes on top. Add the onions, tomatoes and green peppers on top. Pour the tomato sauce along with 2 cups water and carefully stir everything together. Bring mixture to a boil, then simmer covered for 30 minutes.
- Serve warm over vermicelli rice, if desired.
Notes
- Leftover kafta stew stores well in the fridge for three days in a sealed container.
- The stew and kafta patties freeze for up to three months; thaw overnight before reheating or cooking.
- 7 Spice seasoning is traditionally available in Middle Eastern or natural food stores and can be made by blending ground black pepper, paprika, cumin, coriander, cloves, nutmeg, and cinnamon.
- Freeze uncooked kafta patties on a flat baking dish before bagging to keep them separate.
- Cooked patties can be reheated in the oven at 350°F until hot through, preserving texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 712mg | 30% |
| Potassium | 1213mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 47mg | 52% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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