Kafta Bil Sanieh (kafta and potato bake)
User Reviews
4.5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Servings
6 people
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Calories
492 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Kafta Bil Sanieh (kafta and potato bake)
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A Middle Eastern classic dish of kafta (kind of like meatloaf) in a pan topped with potatoes, tomatoes and onions and in a tomato sauce. This is so easy and delicious!
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Ingredients
- 1 lb ground beef 500g
- 1 lb lamb 500g, ground
- 1 onion small, grated or pulsed in food processor
- 4 garlic cloves, minced
- big parsley handful, chopped
- 3 tsp seven spice powder or all spice powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon cumin powder
- 1.5-2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch red chili flakes
For the sauce and assembling:
- 1/4 cup vegetable oil quantity as needed to fill skillet 1-2 inches
- 2-3 potato sliced lengthwise
- 2 tomato sliced
- 1 white onion or yellow onion, sliced into rounds, large
- 2 cups water
- 3-4 tablespoon tomato paste
- pinch seven spices or allspice powder
- 1-2 tablespoon pomegranate molasses
Instructions
To make the kafta:
- Add all the ingredients to a large bowl, and mix well until combined. You can use gloved hands or a spoon to mix. I prefer using hands!
- Stretch the kafta mixture out in an even layer onto the base of a 9x13 pan.
To assemble:
- Preheat the oven to 350 F (180C), with the oven rack in the middle of the oven.
- Pre- cook the potatoes. Heat a large skillet with 1-2 inches of vegetable oil it and add the potato slices. Fry for a few minutes a side, until golden brown but not necessarily cooked through. Set aside on to a paper towel lined plate to cool slightly, and pat off any excess oil.
- Layer the kafta in the pan with potatoes, tomatoes, then the onion slices.
- Prepare your sauce by whisking together the water, tomato paste, seven spices, and pomegranate molasses. Pour the sauce evenly onto the kafta and vegetable layers. It should be enough sauce to totally submerge the meat mixture and cover the potatoes, some tomato and onion slices may be exposed. If the pan isn't saucy enough, you can add a little extra water.
- Cover the pan with aluminum foil, and bake for 45-50 minutes. Uncover, and bake an additional 15-20 minutes, or until meat and vegetables are cooked through (I usually test a little piece of the meat with a fork)
Notes
- For original recipe for kafta, click here.
- This is best served with vermicelli rice.
- You can add more or less pomegranate molasses, or omit according to preference.
- Don't be scared of how long this is in the oven for. The ground meat cooks very slowly in the tomato broth, and it'll remain juicy.
Nutrition Information
Show Details
Calories
492kcal
(25%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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