Kafta bil Sanieh

About This Recipe

Kafta bil Sanieh (كفتة بالصينية — literally 'kafta in the tray') is one of the most beloved home-cooked dishes in Lebanon. Kafta is a mixture of minced lamb or beef kneaded together with onion, parsley and the warm Levantine spice blend of allspice, cinnamon and black pepper until it is fragrant, cohesive and deeply seasoned. In this oven-baked version, the kafta is shaped into oval patties, laid over sliced potatoes and tomatoes in a large roasting tray, then covered in a simple tomato sauce and baked until the meat is caramelised and the potatoes are tender and have absorbed all the spiced juices. It is the kind of dish that fills a Lebanese home with an extraordinary aroma and that every grandmother makes a little differently.

Ingredients

Serves 4

• 500 gminced lamb or beef
• 1 largeonion(half grated for kafta, half sliced for the tray)
• 30 gfresh flat-leaf parsley(finely chopped)
• 1 teaspoonground allspice
• 0.5 teaspoonground cinnamon
• 0.5 teaspoonblack pepper
• 1 teaspoonsalt
• 3 mediumpotatoes(peeled and sliced 1cm thick)
• 4 mediumtomatoes(sliced)
• 400 gcanned crushed tomatoes
• 2 tablespoonstomato paste
• 3 tablespoonsolive oil
• 200 mlwater or chicken stock

Instructions

1. 1

   Make the kafta mixture

   Combine the minced meat, grated onion, parsley, allspice, cinnamon, black pepper and salt in a bowl. Mix and knead vigorously with your hands for 2–3 minutes until the mixture is very well combined and slightly sticky. Divide into 12–14 equal portions and shape each into a flat oval patty about 1cm thick.

   Kneading the mixture thoroughly develops proteins that bind the kafta and prevent it from crumbling during baking.

2. 2

   Prepare the tray

   Preheat the oven to 200°C (400°F). Drizzle 1 tablespoon of olive oil over the base of a large roasting tray. Arrange the potato slices in a single overlapping layer. Season with salt and drizzle with another tablespoon of olive oil.

3. 3

   Layer and add kafta

   Arrange the sliced tomatoes and sliced onion over the potatoes. Place the kafta patties on top in a single layer.

4. 4

   Make and add the sauce

   Whisk together the crushed tomatoes, tomato paste, water or stock and the remaining tablespoon of olive oil. Season with salt and pepper. Pour the sauce all around and between the kafta, covering the potatoes and tomatoes but leaving the tops of the kafta exposed.

5. 5

   Bake

   Bake uncovered for 45–50 minutes until the kafta is browned on top, the sauce has thickened and the potatoes are completely tender when pierced with a knife. If the sauce reduces too quickly, add a splash more water.

6. 6

   Serve

   Serve directly from the tray at the table with warm Lebanese flatbread and a simple green salad alongside.

Variations

• •

  Add sliced green peppers and aubergine to the tray for extra vegetables.

• •

  Some Lebanese cooks add a layer of sliced onions beneath the potatoes for additional sweetness.

Storage

Keeps in the fridge for 4 days. Reheat covered in a 170°C oven for 20 minutes or gently on the hob with a splash of water.

Frequently Asked Questions