Roasted Kafta with potatoes

Kafta is lebanese for ground beef (or lamb) mixed with parsley, onions and spices. The kafta recipe in my dish is based on Hadia’s Lebanese cuisine’s delicious grilled kafta kebabs . I combined the meat with tomatoes, potatoes and onions for a delicious main dish roasted in the oven. My mother used to prepare this meal as we were growing up. It’s a traditional Lebanese dish. Mom used horizontal layering. I chose to layer in vertical lines which makes for a prettier dish.

For the kafta :

  • 4 lbs 93% grass fed ground beef
  • 4 medium onions
  • 2 bunches of chopped parsley
  • 1 Tsp Allspice
  • 1 Tsp black pepper
  • 1 Tbsp salt
  • a pinch of cayenne pepper

I put the onion in the food processor. After blending, I removed most of the water and tossed the onions over the ground beef into a bowl. I added parsley, spices and mixed all ingredients well. I then divided the meat into small patties.

Other ingredients you will need:

  • Medium sized yellow potatoes, washed and sliced
  • Medium size tomatoes (I used vine tomatoes) washed and sliced
  • Medium size sweet onions, sliced
  • 2 28oz jars of crushed tomatoes
  • olive oil
  • 1 Tbsp Aleppo peppers (to taste)

Assembling the dish


I covered the bottom of the pan with a thin layer of olive oil. Then I topped the oil with 1/2 a can of crushed tomatoes before layering slices of tomato, potatoes,onion, kafta as shown in the photo.


When the pan was filled, I mixed Aleppo peppers, salt, black pepper with the remaining crushed tomatoes and spooned it on top. I covered with aluminum foil and baked in the oven on 400F for an hour. I then removed the foil, poured out a bit of the liquid and baked uncovered for another 30 min.


I served the roasted kafta with a side of vermicelli rice, tabouli and blanched asparagus.



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