Lebanese Baked Kafta with Potatoes and Tomatoes
- Makes4 to 6 servings
- Cook Time1½ hours
- Active time plus cooling1 hour active, plus cooling
- 7
It’s easy to see why kafta bil sanieh, a casserole, if you will, of sliced potatoes, rounds of tomatoes and flavorful kafta (seasoned meatballs or meat patties), is Lebanese comfort food. The ingredients are shingled into a baking dish and baked until the flavors meld and the textures become deliciously succulent and tender. Our rendition, based on a recipe from “The Palestinian Table” by Reem Kassis, starts with a simple no-cook tomato sauce in the bottom of the baking dish, where juices collect during baking and form a delicious sauce. To ensure the potatoes cook evenly and thoroughly, we precook them by roasting them for about 10 minutes, enough time to begin making the kafta. We especially like the flavor of ground lamb kafta, but if you prefer, use 80 percent lean ground beef instead. Serve with rice pilaf.
Don’t overmix the meat mixture or the kafta will cook up with a firm, bouncy texture. Using a light hand when mixing and shaping will keep the kafta tender. The patties don’t need to be perfectly round, but do try to keep them about ¼ inch thick, as they’ll puff a little when baked. And if one or two (or a few) fall apart while you layer the ingredients into the baking dish, not to worry—gently smoosh the patties back together.
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