5/5
(1 Review)
I grew up eating this Kafta Potato Bake as a kid, and it was always made in the most rustic way. This dish combines flavourful kafta patties with tender potatoes and a tangy tomato sauce, creating a comforting meal that’s perfect for any occasion. Full of Middle Eastern flavour, kafta is such a signature dish in our cuisine, and we turn it into many delicious meals, like my Kafta Burgers. This bake is not only hearty and delicious but also easy to prepare, making it a great choice for family dinners.
Looking for more tasty recipes? Try my Spinach and Ricotta Sourdough Bake, which is an easy vegetarian option you can prepare in just 15 minutes. Or check out my Caramelised Onion and Potato Bake, a modern twist on the traditional Kibbet Batata. Each of these dishes brings unique and delightful flavours to your table. Enjoy this Kafta Potato Bake with your loved ones, and don’t forget to share the joy of home-cooked meals.
Step 1. Prepare the Kafta
In a food processor, finely chop the basil, mint, parsley, onions, capsicum (or capsicum paste), and chilies (if using). Transfer the chopped mixture to a bowl with the combined beef and lamb mince. Add the spices, mix well until all ingredients are evenly incorporated.
Portion the kafta mixture into round balls, then flatten into patties (approximately 55 grams each). If the patties are too soft, place the tray of patties in the freezer while you prepare the rest of the ingredients.
Step 2.Prepare the Potatoes and Tomatoes
Peel the potatoes and slice into 1 cm thick rounds. Slice the tomatoes into 1 cm thick rounds as well.
Place the potato slices in a saucepan and cover with water. Bring to a boil, then cook for about 7-10 minutes over medium heat until firm. Drain and set aside.
Step 3. Assemble the Bake
Preheat your oven to 180°C (350°F).
Grease a baking dish with the 2 tablespoons of ghee. Layer the kafta patties upright in the dish, alternating with slices of cooked potato and tomato. Top with the red onion wedges.
Step 4. Prepare the Sauce
In a bowl, mix the chopped tomatoes, pomegranate molasses, dried parsley, and water. Season with salt and pepper. Spoon the sauce mixture over the kafta and vegetables in the baking dish.
Step 5. Bake
Cook in the preheated oven for approximately 45 minutes to 1 hour, or until the potatoes and kafta are cooked through and the top is slightly browned. Finish off with a sprinkle of fresh parsley before serving.
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