Lebanese baked kafta patties nestled in a rich tomato and potato sauce, slow-roasted in a single tray until deeply caramelised and fragrant.
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.
Serves 4
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.
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.
Arrange the sliced tomatoes and sliced onion over the potatoes. Place the kafta patties on top in a single layer.
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.
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.
Serve directly from the tray at the table with warm Lebanese flatbread and a simple green salad alongside.
Slice the potatoes evenly so they cook at the same rate.
The dish should be slightly saucy — add a splash of water if the tray looks dry halfway through baking.
Using a mix of lamb and beef (50/50) gives excellent flavour and a less greasy result than all lamb.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
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.
Kafta bil Sanieh is a fixture of Lebanese family cooking and is particularly associated with Sunday lunches. The one-tray format makes it ideal for feeding larger families, and variations of the dish are made throughout the Levant under different names.
Yes — many Lebanese and Middle Eastern butchers sell pre-seasoned kafta mixture. Shape it into patties and proceed from step 2.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (450g / 15.9 oz) · 4 servings total
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