kafta bil sanieh
This One pan Kafta (kafta bil sanieh)recipe features a flavorful mix of ground beef, fresh parsley, onion, and warm spices like 7-spice. The kafta is seared until golden, then topped with sautéed vegetables and a rich tomato sauce, creating a juicy, satisfying meal. Perfect for serving with rice, salad, or pita!
Servings 4 people
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!
Notes
Meat Choice: While this recipe uses ground beef, you can also use a mix of beef and lamb for a richer flavor. For leaner kafta, opt for ground turkey or chicken, though the texture will be different.
Spice Level: The 7-spice mix adds warmth and depth but isn’t too spicy. If you prefer more heat, you can add extra chili flakes or cayenne pepper to the meat mixture or sauce.
Vegetable Variations: Feel free to experiment with different vegetables. Zucchini, eggplant, or even carrots can be great alternatives to the classic onions, peppers, and potatoes.
Resting the Meat: For best results, allow the kafta mixture to chill in the fridge for 15–30 minutes. This helps the flavors blend and makes it easier to shape and cook.
Make-Ahead: Kafta can be made ahead and stored in the fridge for up to 24 hours before cooking. It also freezes well—wrap the uncooked patties or mixture tightly in plastic wrap and freeze for up to 2-3 months.