Description
One-Pan Lebanese Kafta blends spiced meat, tender potatoes, and savory tomato sauce in a cozy, all-in-one baked dinner full of Middle Eastern flair.
Ingredients
- Ground beef or lamb
- Grated onion
- Chopped fresh parsley
- Minced garlic
- Ground allspice
- Ground cinnamon
- Salt
- Black pepper
- Sliced potatoes
- Sliced tomatoes
- Tomato sauce
- Olive oil
Instructions
- In a bowl, mix ground meat with onion, garlic, parsley, allspice, cinnamon, salt, and pepper until just combined.
- Form into small patties or ovals and arrange in a greased baking dish.
- Layer sliced potatoes and tomatoes over and around the kafta.
- Whisk tomato sauce with a bit of olive oil, salt, and pepper, then pour over everything in the pan.
- Cover with foil and bake at 375°F until potatoes are tender and meat is cooked through. Uncover for the last 10 minutes to let the top brown slightly.
Notes
- Garnish with parsley, mint, lemon juice, or sumac-tossed onions.
- Serve with rice, pita bread, salad, or hummus.
- Present family-style or plated with yogurt and herbs for elegance.
- Store leftovers in the fridge up to 4 days; freeze before or after baking for up to 3 months.
- Reheat in a 325°F oven or microwave until warmed through.
- Use ground turkey or chicken for a lighter option; plant-based substitutes for vegetarian version.
- Waxy potatoes like Yukon Gold or red potatoes work best.
- Can be assembled ahead and refrigerated up to 24 hours before baking.
