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Kafta bil Sayniyeh (Baked Kofta with Potatoes)

A Lebanese home-cook staple of spiced ground beef pressed into a baking pan, layered with sliced potatoes and tomatoes, then oven-roasted in a seasoned tomato sauce until everything is tender and caramelized.

105 minMediumServes 4540 cal/serving

Middle EasternDinnerOvenStandardHigh ProteinDairy-FreeGluten-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 1/2 lbs ground beef (80/20)
  • 1 medium yellow onion, grated
  • 1/3 cup fresh flat-leaf parsley, finely chopped
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 2 tsp kosher salt
  • 2 lbs russet potatoes, peeled, sliced 1/4 inch
  • 4 medium ripe tomatoes, sliced 1/4 inch
  • 1/3 cup olive oil
  • 2 tbsp tomato paste
  • 4 garlic cloves, minced
  • 2 tbsp fresh lemon juice

Instructions

  1. 1

    Preheat the oven to 400°F (200°C). In a large bowl, combine the 1 1/2 lbs ground beef (80/20), 1 medium grated yellow onion, 1/3 cup finely chopped fresh flat-leaf parsley, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp black pepper, and half the 2 tsp kosher salt. Mix with your hands until just combined.

  2. 2

    Press the kafta mixture into an even layer about 1/2 inch thick across the bottom of a large baking dish (roughly 9x13 inches). Score the surface lightly with a knife to help it cook evenly.

  3. 3

    Arrange the 2 lbs peeled, sliced 1/4 inch russet potatoes in overlapping layers on top of the kafta. Season the potatoes with a pinch of the remaining salt. Layer the 4 medium sliced 1/4 inch ripe tomatoes on top of the potatoes.

  4. 4

    Whisk together the 1/3 cup olive oil, 2 tbsp tomato paste, 4 minced garlic cloves, 2 tbsp fresh lemon juice, remaining salt, and 1/2 cup of water. Pour evenly over the entire dish.

  5. 5

    Cover the baking dish tightly with foil and roast for 35 minutes. Uncover and continue to roast until the potatoes are tender, the tomatoes are caramelized, and the beef reaches an internal temperature of 160°F (71°C), about 15-20 minutes more.

  6. 6

    Let rest 5 minutes, then slice into portions and serve directly from the pan with flatbread or rice.

Questions

How long does Kafta bil Sayniyeh (Baked Kofta with Potatoes) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Kafta bil Sayniyeh (Baked Kofta with Potatoes)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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