Kafta bil Sanieh

Name: Kafta bil Sanieh
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Libanesa / Levantina
Ingredients: 500 g ground beef or lamb (high quality); 1 bunch fresh parsley (finely chopped for the meat mixture); 1 piece medium white onion (grated or finely minced); 2 pieces medium potatoes (cut into medium rounds); 2 pieces ripe tomatoes (cut into round slices); 1.5 cups tomato purée or sauce (whisked with a splash of water); 1 teaspoon Lebanese seven spices (or allspice, cinnamon, and cumin mix); 2 tablespoons extra virgin olive oil; 1 to taste salt and freshly cracked black pepper

A comforting Middle Eastern masterpiece featuring spiced minced meat baked in layers with tender potato slices and juicy tomatoes in a rich, savory tomato sauce.

65 min Easy Libanesa / Levantina 4 servings

The story behind

You have absolutely no idea how incredibly rich and aromatic this dish turns out! The very first time I experienced authentic kafta bil sanieh was during a beautiful Sunday family lunch at my aunt's home, who is of Lebanese descent. The entire kitchen filled with the warm scent of spiced meat bubbling away in tomato sauce. She explained to me that 'bil sanieh' literally translates to 'in the tray or pan', making this the ultimate comforting home style method to prepare kafta when you're not making skewers over an open grill. It is a highly traditional recipe that yields a generous crowd-pleasing meal because of how beautifully the tender potatoes absorb the juices of the seasoned meat. Personally, I absolutely love making this for a cozy weekend gathering. It tastes phenomenal when paired with Lebanese vermicelli rice or simply scooped up with a lot of fresh, warm pita bread. To drink, an ice-cold mint lemonade or a hot cup of black tea cuts through the rich layers perfectly. You are going to love it.

Ingredients

500 g ground beef or lamb (high quality)
1 bunch fresh parsley (finely chopped for the meat mixture)
1 piece medium white onion (grated or finely minced)
2 pieces medium potatoes (cut into medium rounds)
2 pieces ripe tomatoes (cut into round slices)
1.5 cups tomato purée or sauce (whisked with a splash of water)
1 teaspoon Lebanese seven spices (or allspice, cinnamon, and cumin mix)
2 tablespoons extra virgin olive oil
1 to taste salt and freshly cracked black pepper

Instructions

1

In a large bowl, thoroughly combine the ground meat with the finely chopped parsley, grated onion, Lebanese seven spices, salt, and black pepper until completely uniform.
2

Press the meat mixture firmly into the bottom of a lightly oiled round baking dish, forming an even layer or flattened patties.
3

Arrange the potato and tomato slices beautifully on top of the meat layer, alternating them sequentially as displayed in Kafta bil Sanieh.png.
4

In a separate bowl, blend the tomato purée with a splash of water, salt, and pepper, then pour this sauce evenly over the entire dish, covering the veggie layers.
5

Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 200°C for about 30 minutes until the potatoes are tender.
6

Carefully remove the foil and return the dish to the oven for an additional 15 minutes, allowing the tomato sauce to thicken, the meat edges to crisp, and the top tomatoes to slightly caramelize.
7

Remove from the oven, let it rest for 5 minutes, garnish with an extra sprinkle of fresh chopped parsley, and serve hot straight from the tray.

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Kafta bil Sanieh

The story behind

Instructions

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