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Kafta and Potato Stew

This traditional Lebanese kafta and potato stew is a hearty meal that the whole family will love! Seasoned patties/meatballs are cooked in a rich tomato sauce for a healthy and delicious meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 471 kcal
Course: Main Course
Cuisine: Lebanese

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
  • 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 Yukon gold potatoes sliced
  • 1 onion sliced
  • 2 tomatoes sliced
  • ½ green pepper sliced
  • 2 15 ounce cans tomato sauce

Instructions

To Make the Kafta
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve warm over vermicelli rice, if desired.

Notes

  • Storage: If you do have any leftovers, you can keep them in the fridge in an airtight container for three days.
  • Freezing Instructions: You can also freeze the kafta stew for up to 3 months. Freeze individual portions or the entire dish in a baking dish. Thaw in the fridge overnight and re-heat at 350°F for 10 minutes until warmed through.
  • You can also freeze the kafta patties alone before or after cooking them.
  • Sourcing: You can find the 7 Spice at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or spices.
  • To make your own 7 Spice, mix together 1 tablespoon each of ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, and ground cinnamon.
  • To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
  • To freeze them after cooking, simply store them in an airtight bag after they've cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Nutrition Information

Calories 471kcal (24%) Carbohydrates 31g (10%) Protein 24g (48%) Fat 28g (43%) Saturated Fat 10g (50%) Cholesterol 81mg (27%) Sodium 712mg (30%) Potassium 1213mg (35%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1170IU (23%) Vitamin C 47mg (52%) Calcium 66mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 471

% 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.