Kafta bil Saniyeh – Baked Kafta & Potatoes

Name: Kafta bil Saniyeh – Baked Kafta & Potatoes
Prep time: 30 min
Cook time: 55 min
Yield: 6-8 people
Cuisine: Middle Eastern

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A classic Kafta bil Saniyeh recipe with layers of tender kafta, potatoes, and onions in a rich sauce. Simple, delicious, and perfect for feeding a crowd!

PREP TIME

30 minutes

COOK TIME

55 minutes

SERVES

6-8 people

About this recipe

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.

Ingredients

For the Kafta Mixture

700 grams lamb mince
300 grams beef mince
2⁄3 cup fresh basil leaves, firmly packed
1⁄2 cup fresh mint leaves, firmly packed
1⁄2 cup fresh parsley, finely chopped with stems, firmly packed
1 small onions, roughly chopped (approximately 160 grams)
2 tablespoons capsicum paste or 1⁄2 small red capsicum (80 grams)
chilli fresh or minced (2 whole fresh or 2 teaspoons minced chili) - optional
1⁄2 teaspoon bharat spice blend (see cook’s note)
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste

For the Layers

4–5 medium potatoes, sliced into wedges
3–4 tomatoes, skin removed, sliced into rounds
1–2 onions, sliced into wedges
3 cups water
1⁄3 cup tomato paste
2 tablespoons pomegranate molasses

Notes from Rouba

Use a mix of lamb and beef mince for the best kafta
Hand-slicing the onions and potatoes keeps it traditional and fuss-free.
For a richer sauce, replace some of the water with passata
Serve it with rice for a complete meal—it’s the perfect pairing!
Leftovers taste even better the next day, making this great for meal prep.

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.

Method

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 40-45 minutes. After this time, remove the foil and check if the potatoes are nearly tender by inserting a knife. If not cover and pop it back into the oven.

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.