Kafta Bil Sanieh (kafta and potato bake)

Ingredients

• 500 g (1 lb)minced beef
• 500 g (1 lb)minced lamb
• 1 smallonion, grated or pulsed in a food processor
• 4 clovesgarlic, minced
• 1 large handfulparsley, chopped
• 3 tspseven-spice or allspice powder
• 1 tspground cinnamon
• ½ tspground cumin
• 1½–2 tspsalt
• ½ tspblack pepper
• 1 pinchred chilli flakes
• 60 ml (¼ cup), or enough to fill a frying pan to a depth of 2.5–5 cm (1–2 inches)vegetable oil
• 2–3potatoes, sliced lengthways
• 2tomatoes, sliced
• 1 largewhite or yellow onion, sliced into rounds
• 480 ml (2 cups)water
• 3–4 tbsptomato paste
• 1 pinchseven-spice or allspice powder
• 1–2 tbsppomegranate molasses

Instructions

1. 1

   Mix the kafta

   Put the beef, lamb, grated onion, garlic, parsley, 3 tsp seven-spice or allspice, cinnamon, cumin, salt, black pepper and chilli flakes in a large bowl. Mix until evenly combined, using your hands or a spoon.

2. 2

   Shape the base

   Spread the kafta mixture in an even layer across the base of a 23 x 33 cm (9 x 13 inch) baking dish.

3. 3

   Heat the oven

   Preheat the oven to 180°C (350°F), with a rack positioned in the middle.

4. 4

   Fry the potatoes

   Heat 2.5–5 cm (1–2 inches) of vegetable oil in a large frying pan. Fry the potato slices for a few minutes on each side, until golden but not necessarily cooked through. Transfer them to a plate lined with kitchen paper, let them cool slightly and dab off excess oil.

5. 5

   Layer the vegetables

   Arrange the potatoes over the kafta, followed by the tomato slices and then the onion rounds.

6. 6

   Mix and pour sauce

   Whisk together the water, 3–4 tbsp tomato paste, a pinch of seven-spice or allspice and 1–2 tbsp pomegranate molasses. Pour the sauce evenly over the meat and vegetables. It should submerge the meat and cover the potatoes, though some tomato and onion may remain exposed; add a little more water if needed.

7. 7

   Bake until cooked

   Cover the dish with foil and bake for 45–50 minutes. Remove the foil and bake for another 15–20 minutes, until the meat and vegetables are cooked through; check a small piece of meat with a fork.

What is kafta bil sanieh?

Kafta bil sanieh is a baked version of kafta, a seasoned minced-meat mixture found in several Middle Eastern cuisines. The name refers to cooking it in a tray or pan, often with vegetables and a tomato-based sauce.

This version combines beef and lamb with parsley, onion and warm spices, then layers potatoes, tomatoes and onion over the meat. Frying the potatoes first gives them colour before they finish cooking in the saucy oven bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrate, while the beef, lamb and frying oil contribute much of the protein and fat. Tomatoes, onion and parsley add vegetables to the bake; serve it with a fresh salad or extra vegetables to round out the plate.

Building flavour into the kafta

Meat blend: Beef and lamb make a rich, savoury base. Mixing them with grated onion, garlic and parsley distributes the aromatics throughout, rather than leaving them only on top.

Spices: Seven-spice or allspice, cinnamon, cumin and black pepper provide the main seasoning. Start with the lower amount of salt if you prefer, then use the listed range to suit your taste.

Why fry the potatoes first?

Potato slices: A brief fry browns the outside, so the potatoes have some colour before they go into the sauce. They do not need to be fully cooked at this stage.

Oil: The recipe gives 60 ml as a starting amount, or enough to fill the pan to a depth of 2.5–5 cm. Use the stated frying method and drain the slices well on kitchen paper before layering.

Getting the layers and sauce right

Even layers: Spread the kafta across the dish first, then arrange the potatoes, tomatoes and onion over it. This gives the meat a level base and lets the vegetables sit in the sauce above.

Sauce level: The mixture should cover the meat and potatoes, though some tomato and onion can stay above the liquid. If the dish looks short of sauce before baking, add a little water as the method suggests.

How to tell when it is done

Covered bake: Foil stays on for the first 45–50 minutes, giving the meat and vegetables time to cook in the sauce. Keep the dish covered during this stage.

Uncovered finish: Bake for a further 15–20 minutes without the foil. The recipe's cue is that the meat and vegetables are cooked through; test a small piece of meat with a fork.

Serving the bake

This is a filling main course with meat, potatoes and vegetables in one dish. Spoon some of the tomato sauce over each serving so the layers stay moist.

For a balanced plate, serve it with a crisp salad or another fresh vegetable side. Bread is also a practical option for scooping up extra sauce.

Recipe notes & tips

• Grate or finely pulse the small onion so it mixes evenly into the kafta.
• Mix the meat and seasonings until combined, but avoid packing the mixture more than needed when spreading it in the dish.
• Let the fried potatoes drain on kitchen paper and dab away excess oil before layering.
• Check the sauce level before covering the dish; add a little water if it does not cover the meat and potatoes.
• Use the middle oven rack as directed so the dish bakes evenly.
• Check a small piece of meat after the uncovered baking time to confirm it is cooked through.

Variations

• Use all beef: Replace the lamb with the same quantity of minced beef.
• Use all lamb: Replace the beef with the same quantity of minced lamb.
• Adjust the heat: Omit the chilli flakes for a milder bake.
• Choose allspice: Use allspice wherever the recipe offers seven-spice or allspice.
• Add more herbs: Use extra chopped parsley in the meat mixture.

Common mistakes to avoid

• Crowded potato slices: Fry in batches if needed so the slices can brown rather than being packed tightly together.
• Pale potatoes: Give them a few minutes on each side until golden before moving them to the baking dish.
• Excess oil: Drain the fried potatoes on kitchen paper and dab them before assembling.
• Too little sauce: Add a little water if the meat and potatoes are not covered as described.
• Uncovered from the start: Keep the dish under foil for the first 45–50 minutes, then uncover for the final bake.
• Skipping the doneness check: Test a small piece of meat with a fork after baking.

How to store

Refrigerate leftovers in a covered container once cooled and eat within 3–4 days. Reheat until piping hot throughout, either in the oven covered with foil or in the microwave.

Frequently asked questions