kafta-bil-sanieh, Kafta Veg Bake

Name: kafta-bil-sanieh, Kafta Veg Bake
Prep time: 30 min
Cook time: 1 h
Yield: serves 6-8
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Mains

This Kafta Potato Bake is easy to prepare and full of Middle Eastern flavour. Perfect for any occasion, and a family favourite.

PREP TIME

30 minutes

COOK TIME

1 hour

SERVES

serves 6-8

About this recipe

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.

Ingredients

Kafta

700 grams lamb mince
300 grams beef mince
⅔ cup fresh basil leaves (firmly packed)
½ cup fresh mint leaves (firmly packed)
½ cup chopped parsley with stems (firmly packed)
2 small onions, roughly chopped (approximately 160 grams)
½ red capsicum (small - 80 grams) or 2 tablespoons capsicum paste
2 whole fresh chilies (optional)
½ teaspoon Bharat (see cook’s note)
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste

Bake

4-5 potatoes, peeled and sliced into 1 cm thick rounds
5 tomatoes, sliced into 1 cm thick rounds (or more)
1 red onion, sliced into wedges
3 tablespoons ghee

Tomato sauce

400 grams tin chopped tomatoes
2 tablespoons tomato paste
2 tablespoons pomegranate molasses
1 tablespoon dried parsley
¼ cup of water
Salt and pepper to taste

Notes from Rouba

If you find the kafta patties too soft, place them in the freezer while preparing other ingredients.
Traditionally this is served on a bed of rice

Method

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 210°C.

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.