Kafta bil Sayniyeh (Baked Kafta with Potatoes and Tomatoes)

🧂 Ingredients

• 500 g Ground lamb or beef(A mix of lamb and beef can also be used for a richer flavor.)
• 1 medium Yellow onion(Finely grated or minced for best integration into the kafta mixture.)
• 1/2 cup Fresh parsley(Finely chopped. Use fresh for the best aroma and flavor.)
• 1 teaspoon Allspice(Ground. Essential for authentic kafta flavor.)
• 1/4 teaspoon Cinnamon(Ground. Adds warmth and depth.)
• 1 teaspoon Salt(Or to taste.)
• 1/2 teaspoon Black pepper(Freshly ground, or to taste.)
• 500 g Potatoes(About 2-3 medium potatoes. Waxy varieties like Yukon Gold work well. Peeled and thinly sliced (about 1/8 inch or 3mm thick).)
• 3-4 medium Tomatoes(Ripe but firm. Sliced into rounds (about 1/4 inch or 6mm thick).)
• 2-3 tablespoons Olive oil(For drizzling.)
• 1/2 cup Water or broth(Chicken or vegetable broth can add extra flavor.)
• for serving Tahini(Optional, for making tahini sauce.)
• for serving Lemon juice(Optional, for tahini sauce.)
• for serving Garlic(Optional, for tahini sauce.)

👨‍🍳 Instructions

1. 1

   Prepare the Kafta Mixture: In a large bowl, combine the ground meat, finely grated or minced onion, chopped parsley, allspice, cinnamon, salt, and black pepper. Using your hands, gently but thoroughly mix all ingredients until just combined. Be careful not to overmix, as this can make the meat tough. Set aside.

   ⏱️ 10 minutes
2. 2

   Prepare Vegetables: Peel the potatoes and slice them thinly into rounds, about 1/8 inch (3mm) thick. Slice the tomatoes into rounds, about 1/4 inch (6mm) thick. Ensure even thickness for consistent cooking.

   ⏱️ 10 minutes
3. 3

   Assemble the Sayniyeh: Preheat your oven to 200°C (400°F). Lightly grease a baking dish (approximately 9x13 inches or similar). Arrange the sliced potatoes in a single, slightly overlapping layer at the bottom of the dish. Season lightly with salt and pepper. Break off pieces of the kafta mixture and flatten them into thin patties (about 1/4 inch thick). Arrange these kafta patties over the potato layer, ensuring they cover most of the surface. Finally, arrange the tomato slices over the kafta layer, overlapping them slightly. Drizzle the entire dish evenly with olive oil.

   ⏱️ 10 minutes
4. 4

   Add Liquid and Bake: Pour the 1/2 cup of water or broth around the edges of the baking dish. This will help steam the potatoes and keep the dish moist. Cover the dish tightly with aluminum foil. Bake in the preheated oven at 200°C (400°F) for 30 minutes. Then, remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender when pierced with a fork, the kafta is fully cooked through (no pinkness remaining), and the tomatoes are softened and slightly caramelized. The juices should be bubbling.

   ⏱️ 50-60 minutes
5. 5

   Rest and Serve: Once cooked, remove the sayniyeh from the oven and let it rest for 5-10 minutes before serving. This allows the juices to settle. Serve hot, directly from the baking dish. It's traditionally served with a simple tahini sauce (whisk tahini with lemon juice, a crushed garlic clove, and water until smooth) and a side of pita bread or rice.

   ⏱️ 5-10 minutes

💡 Pro Tips

• ✓Sayniyeh literally translates to 'on a tray' or 'in a baking dish'.
• ✓For an authentic experience, serve with a simple tahini sauce. Mix 1/4 cup tahini with 2 tbsp lemon juice, 1 minced garlic clove, and 2-3 tbsp water until smooth and creamy. Adjust consistency with more water if needed.
• ✓This dish is a beloved home-cooking classic in Lebanon, often prepared for family meals.
• ✓Ensure your vegetables are sliced thinly and evenly for consistent cooking.
• ✓Don't overwork the kafta mixture to keep it tender.

🔄 Variations

• Add a layer of thinly sliced eggplant or zucchini along with the potatoes.
• Omit the potatoes for a lighter, kafta-and-tomato-focused dish.
• Use ground chicken or turkey for a leaner option, though lamb or beef provides the most traditional flavor.

🥗 Nutrition

Per serving