Kafta bil Sanieh is a beloved Lebanese dish made with seasoned ground beef, layered with vegetables like potatoes and tomatoes, and baked in a rich tomato sauce. It’s hearty, comforting, and full of flavor.
It’s traditionally served with a side of vermicelli rice, making it the perfect cozy meal for family dinners or gatherings.
Whether you bake it in the oven as one big tray or shape the kafta into patties and simmer in sauce, there are so many ways to enjoy it—every home has their own version!
When I was in Lebanon, I watched my mom make Kafta (kafta bil sanieh) right on the stove using just one pan. I thought that was so cool—it’s simple, fast, and full of flavor. I want to share it with you!
What is kafta bil sanieh?
One pan Kafta (kafta bil sanieh) is a Middle Eastern dish made from a spiced ground meat mixture, usually a mix of beef and lamb, or sometimes just one of them. I blend the meat with fresh parsley, onions, and warm spices like cinnamon, allspice, and black pepper. I love how versatile it is—I can grill it on skewers, shape it into patties, or bake it in a tray with vegetables, just like in this recipe.
The term bil sanieh means “in the tray,” referring to how it’s typically baked in the oven. However, in my version, I cook everything on the stovetop, which makes it easier and quicker.
When I make this, my mom skips sautéing the vegetables and just layers them raw in the pan. She lets everything cook together in one go. I decided to try sautéing the veggies first, and I loved how it brought out an extra layer of sweetness, but honestly, it’s up to you. You can go with whichever method you prefer depending on what vibe you’re feeling.
How do you make Kafta bil sanieh?
First, start by preparing the kafta mixture. In a bowl, combine the ground beef, chopped parsley, chopped onion, salt, black pepper, and 7-spice. Mix thoroughly until everything is well blended.
Next, move on to the vegetables. Slice the onion, sweet pepper, potato, and tomato into thin, even slices to ensure they cook evenly later.
Meanwhile, make the sauce. In a blender, combine the tomatoes, tomato paste, salt, black pepper, 7-spice, chili flakes, and water. Blend until smooth and well combined, then set aside.
Now, heat the olive oil in a large pan over medium heat. Add the sliced vegetables in batches, sautéing them until golden on both sides. This helps bring out their natural sweetness and adds great texture. Once done, remove them from the pan and set them aside.
Then, take the seasoned kafta mixture and press it directly into the same pan, shaping it into a large, flat round that covers the base. Turn the heat up to high and sear the kafta until it’s browned on one side. Carefully flip it over to brown the other side as well.
After that, layer the sautéed vegetables over the cooked kafta. Pour the prepared tomato sauce evenly over the top, making sure everything is well covered.
Once the sauce begins to bubble, reduce the heat to medium-low. Cover the pan with a lid and let everything simmer for about 20 minutes, or until the sauce has thickened and the vegetables are soft and tender.
Finally, remove from heat and sprinkle with freshly chopped parsley for a bright, fresh finish. Serve hot with rice or warm pita bread—and enjoy!
What do you eat with kafta bil sanieh?
Fattoush Salad – Fresh and crunchy, great for low-carb or keto meals.
Hummus – Perfect for dipping or making quick kafta wraps.
Lebanese Rice – Classic and comforting, ideal for soaking up the sauce.
Different cooking methods
✨ One-pan on the stovetop – keep it whole and cook covered until done (like I did here)
🔥 Baked in the oven – press the mix into a tray and bake as one piece until browned
🍅 With sauce in a pot – shape into patties or fingers, cook in a tomato-based sauce
🥘 In a tray with sauce (oven) – arrange kofta pieces in a baking dish, pour over tomato sauce, and bake
🍢 Grilled or pan-seared pieces – form into small logs or patties and cook on a grill or skillet
Top tips to make kafta bil sanieh
1-First, choose beef with some fat for the best texture and flavor.
A ground beef mix that’s around 80/20 (meat to fat) will give you juicy, tender kafta. If the meat is too lean, it can dry out quickly, especially when cooked without much sauce.
2-Next, finely chop the parsley and onion.
This helps the ingredients blend smoothly into the meat, giving the kafta a consistent texture and making it easier to shape and cook.
3-Then, avoid overmixing the meat mixture.
Mix just enough to combine the ingredients. Overmixing can lead to a dense or tough final result, so keep it gentle for the best texture.
4-Finally, chill the kafta mixture before cooking.
Letting it rest in the fridge for 15–30 minutes makes it easier to handle and allows the flavors to come together beautifully.
Frequently Asked Questions
Yes! Kafta bakes beautifully. Just shape it into patties or press it into a baking dish, add veggies or tomato sauce if you’d like, and bake at 375°F (190°C) for about 25–30 minutes, or until cooked through.
They’re similar, but not the same. Kafta is typically ground meat mixed with herbs and spices, while kebab often refers to chunks of marinated meat, usually grilled on skewers. Kafta is softer and more seasoned throughout.
Absolutely! You can freeze the raw kafta mix or shaped patties. Just wrap them well and freeze for up to 2–3 months. Defrost in the fridge overnight before cooking.
Kafta is super versatile. You can serve it with salad (like fattoush or tabbouleh), roasted veggies, bulgur, hummus, or wrap it in pita with pickles and garlic sauce.
More Lebanese recipes
Vegetarian Stuffed Grape Leaves
kafta bil sanieh
Ingredients
- Kafta Meat:
- 1/2 kg ground beef
- 1/2 cup chopped parsley
- 1 medium onion chopped
- 1 tsp 7-spice
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetables:
- 1 large onion
- 1 large sweet pepper
- 1 large potato
- 1 large tomato or some cherry tomatoes
- Sauce:
- 2 large tomatoes
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp 7-spice
- 1/4 tsp chili flakes
- 2 cups water
- For cooking:
- 2 tbsp olive oil
- For garnish:
- Chopped parsley
Instructions
- Instructions:
- In a bowl, mix together the ground beef, chopped parsley, chopped onion, and spices.
- Cut the vegetables into thin slices.
- Make the sauce by blending the tomatoes, tomato paste, salt, black pepper, 7-spice, chili flakes, and water until smooth.
- Add olive oil to a pan. Sauté the vegetables until they’re golden on both sides, then remove and set aside.
- Take the kafta meat mixture and press it into the pan, shaping it into a large flat round. Cook on high heat until browned on one side, then flip and brown the other side.
- Layer the sautéed vegetables on top of the kafta, then pour the tomato sauce over everything.
- Once the sauce starts bubbling, cover the pan and cook on medium-low heat for about 20 minutes, until the sauce thickens and the vegetables are tender.
- Top with fresh chopped parsley before serving. Enjoy!
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