Baked Kafta (Kafta bilSaniyeh) is one of those comforting Lebanese dishes that instantly reminds me of home. It’s hearty, wholesome, and full of flavor — the kind of meal that brings everyone to the table. Made with seasoned ground beef, layered with vegetables, and baked in a rich tomato sauce, this dish is simple yet incredibly satisfying.
Every family in Lebanon has their own version of kafta. Some make it with lamb, others with beef, and many mix the two for extra flavor. The spices are warm and fragrant — a little 7 spice, black pepper, and salt — just enough to bring out the taste of the meat without overpowering it. The vegetables, usually potatoes, onions, and peppers, soak up all that delicious sauce as it bakes, becoming soft, flavorful, and perfectly caramelized around the edges.
What I love most about this dish is how easy it is to prepare. You mix everything together, shape the kafta, add your veggies, pour over the tomato sauce, and let the oven do the rest. It’s a no-fuss, one-pan meal that tastes like it took hours to make.
In my home, Baked Kafta is always served with fluffy vermicelli rice — the perfect pairing to soak up that savory tomato sauce. It’s comfort food at its best: warm, simple, and made with love. Whether you’re familiar with Lebanese cuisine or trying it for the first time, this dish will quickly become a family favorite.
Baked kafta (Kafta bilSaniyeh) ingredients
Ground Beef: The heart of the dish — juicy, flavorful, and perfectly seasoned with Lebanese spices to create tender kafta pieces.
Parsley: Adds freshness and a hint of color, balancing the richness of the meat with a bright, herbal note.
Onion: Brings sweetness and moisture to the kafta, helping keep the meat soft and flavorful as it bakes.
7 Spice: A staple in Lebanese cooking — this aromatic blend gives the kafta its warm, signature Middle Eastern flavor.
Salt and Black Pepper: Simple but essential; they enhance every flavor and tie all the ingredients together.
Sweet Pepper: Adds a mild sweetness and color, becoming soft and slightly caramelized in the oven.
Potatoes: Absorb the tomato sauce beautifully, turning golden and tender while adding heartiness to the dish.
Tomatoes: Bring natural acidity and sweetness, forming the base of the sauce that gives this dish its comforting flavor.
Tomato Paste: Deepens the color and intensifies the tomato flavor, making the sauce rich and velvety.
Pepper Paste (optional): Adds a subtle kick and an extra layer of depth to the sauce for those who love a bit of heat.
Vegetable Oil: Helps everything bake evenly and adds a touch of richness without overpowering the flavors.
Water: Combines with the tomato paste to create a perfectly balanced sauce that coats the meat and veggies beautifully.
How to make Baked kafta (Kafta bilSaniyeh)?
Step 1: Prepare the Kafta Mixture
In a large bowl, combine ground beef, finely chopped onion, parsley, salt, black pepper, and 7 spice. Mix everything well using your hands until all the ingredients are fully combined.
Step 2: Shape the Kafta
Take small portions of the mixture and shape them into oval or long pieces, depending on your preference. You can make them flat or round ! Arrange the kafta pieces in a baking tray, leaving a little space between each one.
Step 3: Slice the Vegetables
Cut your potatoes, onions, sweet pepper, and tomato (or cherry tomatoes) into medium-sized slices. Try not to cut them too thick, so they cook evenly and become soft and flavorful in the oven.
Step 4: Arrange Everything in the Tray
Place the sliced vegetables in between and around the kafta pieces. Drizzle the vegetable oil evenly on top — this helps everything roast beautifully and develop a golden color.
Step 5: Bake the Kafta and Vegetables
Preheat your oven to 500°F (260°C). Bake until the meat is cooked and the vegetables start turning golden — about 20 to 25 minutes. The aroma at this stage is amazing!
Step 6: Prepare the Tomato Sauce
While the kafta and vegetables are baking, mix together water, tomato paste, crushed or shredded tomatoes, 7 spice, salt, black pepper, and pepper paste (if using). Stir until well combined.
Step 7: Add the Sauce and Bake Again
Once the kafta and veggies have some color, remove the tray from the oven and pour the sauce evenly over everything. Lower the oven temperature to 450°F (230°C) and bake for another 20–30 minutes, depending on how thick or runny you like your sauce.
Step 8: Serve and Enjoy
Remove the tray from the oven, and let it rest for a few minutes. Serve hot with fluffy vermicelli rice.
How to serve Baked kafta (Kafta bilSaniyeh)?
Baked Kafta is best enjoyed fresh out of the oven while the sauce is still bubbling and the vegetables are perfectly tender. Traditionally, it’s served with a side of fluffy vermicelli rice, which soaks up all that rich tomato sauce beautifully. The combination of juicy kafta, soft potatoes, and savory sauce with rice makes every bite comforting and full of flavor.
You can also serve it with warm pita bread for scooping up the sauce — perfect for a more casual, family-style meal. A side of fresh salad like Fattoush or Tabbouleh adds brightness and freshness that balances the heartiness of the kafta.
If you’re hosting or want to make it a full Lebanese meal, pair it with a small bowl of homemade yogurt or labneh on the side. The cool, creamy texture complements the warm tomato flavors beautifully.
And don’t forget — like many Lebanese dishes, Baked Kafta tastes even better the next day as the flavors come together even more. Just reheat it in the oven or on the stovetop, and it’ll taste as good as freshly baked!
How to store bake kafta (Kafta bilSaniyeh)?
If you have leftovers (which rarely happens with this dish!), Baked Kafta stores really well and tastes even better the next day.
In the fridge:
Let the kafta cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days. When you’re ready to eat, reheat it in the oven at 350°F (175°C) for about 10–15 minutes, or warm it on the stovetop over medium heat until the sauce is hot and bubbly again.
In the freezer:
Baked Kafta also freezes beautifully. Once cooled, portion it into freezer-safe containers, making sure to include some of the sauce in each portion. It can be frozen for up to 2 months. When you’re ready to enjoy it, let it thaw overnight in the fridge, then reheat in the oven or on the stovetop until fully heated through.
Tip:
If the sauce thickens too much when reheating, just add a splash of water to bring it back to the perfect consistency.
Different ways to cook baked kafta (Kafta bilSaniyeh)
One of the best things about kafta is how versatile it is — there’s no single way to make it! Every Lebanese family has their favorite version, and each method brings out a slightly different flavor and texture. Here are some of the most popular ways to cook kafta:
1. Baked Kafta (Kafta bil Saniyeh):
This is the classic and most loved version — kafta baked in the oven with vegetables and a rich tomato sauce. It’s hearty, full of flavor, and perfect for family dinners.
2. Grilled Kafta (Kafta Meshwi):
Shaped onto skewers and grilled over charcoal or a barbecue, this version has a smoky flavor and juicy texture. It’s often served with hummus, garlic sauce, grilled tomatoes, and warm pita bread.
3. Kafta with Tahini Sauce (Kafta bi Tahini):
A creamy and comforting version where the kafta is baked, then topped with a sauce made of tahini, lemon juice, and garlic. It’s rich, tangy, and absolutely delicious served with rice or bread.
4. Kafta Stew (Kafta bil Banadoura):
In this version, kafta pieces are simmered in a tomato sauce on the stovetop instead of being baked. It’s quick to make and perfect when you want something warm and saucy without turning on the oven.
5. Kafta Patties or Wraps:
You can also shape the kafta mixture into small patties and pan-fry them for sandwiches or wraps. Add some garlic sauce, pickles, and fries inside pita bread for a quick, flavorful meal.
Frequently asked questions
1. What is Lebanese Kafta made of?
Kafta is made from ground beef (or a mix of beef and lamb), parsley, onion, and traditional Lebanese spices like 7 spice, salt, and black pepper. It’s simple, flavorful, and full of Middle Eastern aroma.
2. Can I use lamb instead of beef?
Yes! Many people love using ground lamb or a 50/50 mix of beef and lamb for a richer flavor. Both options work beautifully — it just depends on your taste.
3. Can I make kafta ahead of time?
Absolutely. You can prepare the kafta mixture, shape it, and keep it covered in the fridge for up to 24 hours before baking. It’s a great make-ahead dish for busy days.
4. What can I serve with baked kafta?
Baked Kafta pairs perfectly with vermicelli rice, pita bread, or a side of Fattoush or Tabbouleh salad. You can also add a dollop of yogurt
Tips and Tricks
1. Use fresh parsley and onion.
Fresh herbs and finely chopped onion give the kafta a juicy texture and bright flavor — don’t skip them!
2. Don’t overmix the meat.
Mix the kafta ingredients just until combined. Overmixing can make the meat dense instead of tender.
3. Shape the kafta evenly.
Try to keep all the kafta pieces about the same size so they cook evenly in the oven.
4. Cut the vegetables small.
Smaller pieces of potatoes, onions, and peppers cook faster and soak up more flavor from the tomato sauce.
5. Pre-bake before adding the sauce.
Baking the kafta and veggies first gives them a nice golden color and locks in flavor before you add the sauce.
6. Adjust the sauce thickness.
If you like a runnier sauce, bake it for less time after adding the tomato mixture. For a thicker, richer sauce, let it cook a little longer.
7. Let it rest before serving.
Allow the kafta to rest for 5–10 minutes after baking — this helps the sauce settle and makes it easier to serve.
8. Serve it hot.
Baked Kafta tastes best when served warm, with fluffy vermicelli rice or pita bread to soak up all that delicious sauce.
9. Double the recipe for leftovers.
It reheats beautifully, so make extra and enjoy it for lunch the next day — the flavors deepen even more overnight.
More recipes to try
Baked Kafta (Kafta bil Saniyeh)
Ingredients
For the Meat:
- ½ kg ground beef
- ½ cup chopped parsley
- 1 small onion finely chopped
- 1 tsp 7 spice
- 1 tsp salt
- ½ tsp black pepper
For the Vegetables:
- 1 sweet pepper
- 1 onion
- 2 potatoes
- 1 tomato or a handful of cherry tomatoes
For the sauce
- 2 cups water
- 2 tomatoes crushed or shredded
- 2 tbsp tomato paste
- 1 tsp pepper paste optional
- ½ tsp 7 spice
- 1 tsp salt
- ½ tsp black pepper
- For Cooking:
- 2 tbsp vegetable oil
Instructions
- In a bowl, mix the ground beef with chopped parsley, chopped onion, and spices.
- Shape the meat into small pieces — round or long, depending on your preference — and arrange them in a baking tray, leaving some space between each piece.
- Cut the vegetables into your desired shape (avoid cutting them too large — smaller pieces will cook softer).
- Place the vegetables in between the kafta pieces.
- Bake in a preheated oven at 500°F (260°C) until the meat is cooked and the vegetables turn golden.
- Meanwhile, prepare the sauce by mixing water, tomato paste, pepper paste (if using), shredded tomatoes, salt, pepper, and 7 spice.
- Once the vegetables have some color, remove the tray from the oven and pour the sauce evenly over the kafta. Return it to the oven and bake at 450°F (230°C) for about 20–30 minutes — less time for a runnier sauce, more time for a thicker consistency.
- Remove from the oven and serve hot with vermicelli rice.
Notes
- You can use a mix of beef and lamb for richer flavor.
- Adjust spices to your taste — more 7 spice for extra warmth or pepper paste for a slight kick.
- Smaller vegetable pieces cook faster and absorb more flavor.
- This dish reheats beautifully, making it perfect for meal prep.
- Serve with vermicelli rice, pita bread, or a fresh salad for a complete meal.