Kafta bil Saniyeh

Kafta bil saniyeh — kafta baked in a tray — is one of Lebanon's most satisfying home-cooked dishes, an effortless oven bake of spiced ground meat patties layered with potato, tomato, and onion in a gently spiced tomato sauce. Every Lebanese household has its version, and it appears at Sunday lunches, family gatherings, and as a weeknight staple. The kafta mixture itself — ground lamb or beef seasoned with allspice, cinnamon, and fresh herbs — is also shaped into skewers and grilled throughout the Levant.

Serves: 4

Ingredients

Kafta:

• 600g (1.3 lb) ground lamb (or beef, or a mix)
• 1 medium onion, finely grated
• 30g (1 oz) fresh flat-leaf parsley, finely chopped
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 0.5 tsp black pepper
• 1 tsp salt

Tray:

• 500g (1.1 lb) potatoes, peeled and sliced 5mm (1/4 inch) thick
• 3 medium tomatoes, sliced 5mm thick
• 1 large onion, sliced into half-moons
• 3 tbsp olive oil

Sauce:

• 400g (14 oz) tin chopped tomatoes
• 120ml (1/2 cup) water
• 1 tsp tomato paste
• 0.5 tsp allspice
• Salt to taste

Instructions

1. Preheat oven to 200°C (400°F). Mix kafta ingredients by hand until well combined. Form into oval patties about 8cm (3 inches) long and 1.5cm (1/2 inch) thick.
2. Toss potato slices with 2 tbsp olive oil and a pinch of salt. Spread in a single layer in a large roasting pan and roast 15 minutes until starting to colour.
3. Arrange onion over potatoes, then layer kafta patties on top. Whisk sauce ingredients and pour over everything. Top with tomato slices and drizzle with remaining olive oil.
4. Bake uncovered for 35–40 minutes until kafta is cooked through, tomatoes have softened, and sauce has reduced and concentrated.
5. Rest 10 minutes. Serve directly from the tray with flatbread and a green salad.

Cook's Notes: Grating the onion rather than chopping means no raw onion chunks in the finished kafta — the moisture also keeps the meat tender. For extra richness, substitute half the tomato sauce with pomegranate molasses diluted in water (a northern Lebanese variation).