Kafta bil Saniyeh is a dish I grew up eating, and I completely understand why my mum made it so often. It’s simple, feeds a crowd, and is a one-pan wonder. The layers of kafta, potatoes, onions, and tomatoes come together in a rich, tangy sauce, making this the kind of meal that always delivers comfort. Everything can even be sliced by hand, making it fuss-free and easy to prepare. We always serve it with our traditional vermicelli rice to soak up all the delicious flavours.
If you love kafta, you’ll enjoy my Kafta Fatteh, which has the same bold flavours but a completely different presentation—crispy fried bread, creamy yogurt-tahini sauce, and golden pine nuts. And if you’re after a quicker meal, my Kafta Burgers are a must-try. They come together effortlessly with a fragrant mix of meat, herbs, and spices, shaped into patties and grilled to perfection. But this baked version is the ultimate classic, and it’s how my mum made it. Her version of Kafta bil Saniyeh —no frills, just hearty, home-cooked goodness.
This dish is all about layering simple ingredients and letting the oven do the work. The potatoes soften, the kafta stays juicy, and the sauce thickens beautifully. Whether you’re making it for a weeknight dinner or a family gathering, Kafta bil Saniyeh is one of those timeless recipes that never disappoints.
For this recipe, I used oven-safe dishes from Dorsch—they come in different sizes, are easy to use, clean, and super lightweight. They’re also available in black! Use code ROUBASFOOD for 10% off.
Step 1. Prepare the Kafta Mixture
Preheated oven at 220°C
In a food processor or by hand, finely chop the basil, mint, parsley, onions, capsicum (if using), and chilies (if using). Transfer this chopped mixture to a large bowl along with the combined minced meat. Add the remaining ingredients and then mix everything thoroughly until all the ingredients are evenly incorporated. Once the mixture is well combined, shape the kafta into small oval-shaped fingers, similar to those shown in the images.
Step 2. Assemble the Layers
Start by arranging a layer of kafta in a large baking dish, spacing them evenly. Next, place a layer of potato wedges over the kafta, followed by another layer of kafta. Scatter the onion wedges over the kafta, ensuring they are distributed evenly across the dish. Finally, top with tomato slices, layering them to cover the dish well. Season with salt
Step 3. Prepare and Add the Sauce
In a bowl, mix the water with the tomato paste until fully dissolved. Pour this mixture evenly over the layered ingredients, ensuring the liquid reaches the top but does not fully submerge everything.
Step 4. Bake
Cover the baking dish with foil, ensuring it is well sealed. Place the dish in a preheated oven at 220°C and bake for approximately 35-40 minutes. After this time, remove the foil and check if the potatoes are nearly tender by inserting a knife.
If they have softened, Scoop out about 1 cup of the excess liquid from the dish, then mix in the two tablespoons of pomegranate molasses. Pour this liquid mixture back over the layers in the baking dish, ensuring it evenly coats everything. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until everything is fully cooked and the sauce has slightly reduced.
Mini no-bake cakes layered with cocoa cream and cherries. Make them ahead and watch them disappear from your dessert table!
This chocolate raspberry loaf is all about the swirls! Rich, moist, and topped with a silky buttercream—simple yet a masterpiece in every bite.
