Kafta Bil Sanieh also pronounced kofta, is one of the most beloved comfort food dishes in Palestinian homes. This baked kofta tray combines seasoned ground beef or lamb with potatoes, onions, and tomatoes, all roasted together until tender and flavorful.
This easy meal is my go-to recipe whenever I'm out of dinner ideas. It's quick to prepare, comes together in less than 15 minutes, and is always a crowd-pleaser. Whether it's a busy weeknight or a family gathering, this comforting one-pan meal never disappoints.
Kafta bil sanieh, is an authentic Middle Eastern flavors with minimal preparation. It can be served with a side of rice, Arabic salad, or fresh bread, this traditional Palestinian recipe is perfect for family dinners and special gatherings.
There are many delicious variations of this classic kafta recipe. It can be baked in a rich tahini sauce, simmered in a tomato sauce as Dawood Basha, grilled as in kafta kabab, or prepared as one of my favorite summer dishes, Kafta bil Warak Dawali, where the kafta is baked with grape leaves.
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What is Kafta?
Kafta (also spelled kofta, kefta, kufta, or kifta) is a Palestinian/Middle Eastern dish made from ground meat, most commonly beef, lamb, or a mixture of both, combined with finely chopped onions, parsley, and spices. The mixture is shaped into patties, logs, meatballs, or spread in a baking dish, depending on the recipe type.
The word itself comes from a term meaning "to pound" or "to grind," referring to the minced meat used to make it.
Kafta vs. Kofta: "Kafta," "kofta," "kefta," and "kifta" are all variations of the same dish name used across different countries and dialects. You'll find versions throughout the Middle East, and North Africa.
For this recipe, Kefta Bil Sanieh refers specifically to a Palestinian-style baked kafta dish where the seasoned meat is layered or spread in a baking tray and cooked together with vegetables. This is one of the most traditional and comforting Palestinian home-cooked meals.
What You'll Love This Recipe?
- Easy one-pan meal – Everything bakes together in a single dish, making both preparation and cleanup simple.
- Perfect for busy weeknights – Minimal hands-on time and simple ingredients make this an easy dinner option.
- Hearty and satisfying – Packed with protein and vegetables, it's a complete meal the whole family will enjoy.
- Great for feeding a crowd – Easily scaled up for family gatherings, holidays, or casual entertaining.
- Make-ahead friendly – Assemble the dish in advance and bake it when you're ready to serve.
- Customizable – Use beef, lamb, or a combination of both, and adjust the vegetables based on what you have available.
- Rich, comforting flavor – As the kafta bakes, its juices blend with the vegetables, creating a deliciously tender and flavorful dish.
- Naturally gluten-free – Made with simple, wholesome ingredients and no breadcrumbs.
- Even better the next day – The flavors continue to develop, making leftovers especially delicious.
Equipment
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- Casserole Dish -
- Food Processor - To Finley chop vegetables, or you can chop by hand using a sharp knife.
Ingredients
- Ground Meat - Beef or lamb or half of each which is most common with kafta.
- Parsley - I like to use Italian parsley because its tender leaves blend easily into the kafta mixture, adding fresh flavor without overpowering the other ingredients.
- Sweet Onion - Onions are used in both with the meat mixture and layered with the baking. I like to use sweet onion, but red or white onions work as well.
- Pomegranate Molasses - While completely optional, pomegranate molasses adds a subtle tangy flavor that complements the rich, savory taste of the kafta.
- Garlic Clove - Garlic adds a rich, savory flavor and gives the kafta a delicious garlicky kick.
- Allspice - Allspice is the signature seasoning in kafta, adding its warm, aromatic flavor to the meat, with an extra sprinkle over the tray before baking to enhance the vegetables and deepen the overall flavor.
- Salt and Pepper - Season with salt and black pepper to taste to enhance and balance all the flavors in the dish.
- Olive Oil - Olive oil helps keep the kafta moist and juicy, while a drizzle over the vegetables before baking encourages beautiful browning and caramelization.
- Tomatoes - Vine-ripened or globe tomatoes work best in this recipe, adding natural sweetness and juiciness as they bake.
- Potatoes - I like to use Yukon Gold potatoes in this recipe because they hold their shape well while becoming soft and creamy as they bake.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | In a food processor combine onion, parsley, and garlic.
Step 2 | Pulse until the mixture is finely chopped.
Step 3 | In a bowl, combine the ground meat with the onion-parsley mixture, pomegranate, molasses, olive oil, allspice, salt and pepper.
Step 4 | Mix well until all the ingredients are evenly incorporated.
Step 5 | With your hands, shape the kafta mixture into oval patties and arrange them in a baking dish.
Step 6 | Place slices of peeled potatoes between each piece of kafta.
Step 7 | Add sliced tomatoes in between.
Step 8 | Finally add sliced onions.
Step 5 | Sprinkle the vegetables with salt and allspice, then drizzle with olive oil. Pour about ¼ cup of water into the baking dish.
Step 6 | Cover tightly with aluminum foil and bake in a preheated 350°F (175°C) oven for about 1 hour, or until the potatoes are fork-tender.
Serve with a side of rice, Arabic salad, or fresh bread.
Variation and Additions
- Skip shaping the kafta: Instead of forming the meat mixture into individual oval shapes, you can simply spread it evenly in a single layer in a Pyrex baking dish or casserole pan, then layer the vegetables on top. This method is quicker and is the traditional style for Kafta Bil Sanieh (baked kafta in a tray).
- Layering the vegetables: For a more visually appealing presentation, you can arrange the vegetables neatly side by side, as shown here. However, you can also layer them directly on top of each other—the flavor will be just as delicious.
- Add more vegetables: Green and red bell peppers are excellent additions that bring extra flavor and color to the dish. Eggplant is another delicious option that pairs beautifully with kafta and absorbs the savory juices while baking.
- Make it your own: Feel free to adjust the vegetables based on what you have available, while keeping the classic combination of seasoned kafta, potatoes, and tomatoes for an authentic Palestinian flavor.
Expert Tips
- Use meat with some fat: Ground beef that is 80/20 or 85/15 works best, as the fat keeps the kafta juicy and flavorful during baking.
- Cut vegetables evenly: Similar-sized pieces ensure that the potatoes, and onions cook at the same rate.
- Add pomegranate molasses for extra flavor: A small amount adds a subtle tangy depth that pairs beautifully with the savory meat and roasted vegetables.
- Cover while baking: Keeping the dish covered for most of the cooking time traps moisture and helps the vegetables become tender.
- Test for doneness by piercing a potato with a fork: If the fork slides in easily and the potato is tender, the dish is ready. Since potatoes take the longest to cook, their tenderness is a good indicator that the kafta and vegetables are fully cooked.
- Broil at the end: A few minutes under the broiler gives the tomatoes a delicious caramelized finish and adds extra color to the dish.
- Let it rest before serving: Allow the kafta bil sanieh to rest for 5–10 minutes after baking so the juices can redistribute throughout the dish.
- Make it ahead: Assemble the entire tray up to a day in advance, cover, and refrigerate until you're ready to bake.
- The kafta mixture can be made ahead of time by combining the ground meat, parsley, onion, garlic, and seasonings. Divide it into portions, place each portion in a freezer-safe zip-top bag, and freeze for up to 3 months. When you're ready to make the dish, thaw the mixture overnight in the refrigerator, then shape and bake as directed.
Storage
- Refrigerator: Store leftover kafta bil sanieh in an airtight container in the refrigerator for up to 4 days.
- Freezing: I don't recommend freezing this dish. While the kafta freezes well, the potatoes can become grainy and watery after thawing, which affects the overall texture of the dish.
- Reheat only the portion you plan to serve. Place it in a skillet with 1–2 tablespoons of water, cover, and heat over medium-low heat for 10–15 minutes, or until warmed through.
- Alternatively, place a serving on a microwave-safe plate and microwave until heated through. The exact time will vary depending on the portion size and your microwave's power.
Frequently Asked Questions?
Yes. You can assemble the entire dish up to 24 hours in advance, cover it tightly, and refrigerate until you're ready to bake.
This dish pairs well with vermicelli rice, pita bread, a simple Palestinian salad, cucumber yogurt salad, or other fresh vegetable sides.
The easiest way to check for doneness is to pierce a potato with a fork. If the fork slides in easily and the potato is tender, the dish is ready. Since potatoes take the longest to cook, they are a good indicator that everything else is fully cooked.
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Kafta Bil Sanieh
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 3
- Method: Baking
- Cuisine: Palestinian/Middle Eastern
- Diet: Gluten Free
Description
Kafta Bil Sanieh also pronounced kofta, is one of the most beloved comfort food dishes in Palestinian homes. This baked kofta tray combines seasoned ground beef or lamb with potatoes, onions, and tomatoes, all roasted together until tender and flavorful.
Ingredients
- 1 lb ground beef or lamb (or half of each)
- 1 bunch fresh parsley, stems removed, washed and well drained.
- 2 sweet onions - one to be mixed with the meat and the other to be used in the baking dish.
- 2-3 garlic cloves
- Salt and pepper, to taste
- 1 ½ teaspoons allspice powder (divided 1 teaspoon with the meat mixture)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses (optional)
- 3-4 tomatoes (vine-ripened or glove tomatoes)
- 2-3 medium size Yukon golden potatoes
Instructions
- Prepare the kafta mixture: In a food processor, finely chop the onion, garlic, and parsley. Alternatively, you can finely chop them by hand using a sharp knife.
- Combine with the meat: Add the ground meat to the onion mixture, add salt, pepper, allspice, and pomegranate molasses (if using) and mix well until all the ingredients are evenly incorporated.
- Shape the kafta: With your hands, shape the kafta mixture into oval patties and arrange them in a baking dish.
- Meanwhile, peel the potatoes and onions, then slice them into thin rounds.
- Remove the tomato stems and slice the tomatoes into rounds as well.
- Arrange the oval-shaped kafta in a baking dish: Place the potato slices between each piece of kafta, then layer the onion slices throughout the dish and finish by placing the tomato slices on top or in between.
- Finish seasoning: Sprinkle the baked dish with salt and allspice, then drizzle with olive oil. Pour about ¼ cup of water into the baking dish.
- Bake: Cover tightly with aluminum foil and in a preheated 350°F (175°C) oven for 1 hour, or until the potatoes are tender and the meat is fully cooked.
- Brown the top: Remove the foil and place under the broiler for a 3-5 minutes until the top is lightly browned and caramelized.
- Serve: Serve hot with rice, Arabic salad, or bread.
Notes
- Use meat with some fat: Ground beef that is 80/20 or 85/15 works best, as the fat keeps the kafta juicy and flavorful during baking.
- Cut vegetables evenly: Similar-sized pieces ensure that the potatoes, and onions cook at the same rate.
- Add pomegranate molasses for extra flavor: A small amount adds a subtle tangy depth that pairs beautifully with the savory meat and roasted vegetables.
- Cover while baking: Keeping the dish covered for most of the cooking time traps moisture and helps the vegetables become tender.
- Test for doneness by piercing a potato with a fork: If the fork slides in easily and the potato is tender, the dish is ready. Since potatoes take the longest to cook, their tenderness is a good indicator that the kafta and vegetables are fully cooked.
- Broil at the end: A few minutes under the broiler gives the tomatoes a delicious caramelized finish and adds extra color to the dish.
- Let it rest before serving: Allow the kafta bil sanieh to rest for 5–10 minutes after baking so the juices can redistribute throughout the dish.
- Make it ahead: Assemble the entire tray up to a day in advance, cover, and refrigerate until you're ready to bake.
- The kafta mixture can be made ahead of time by combining the ground meat, parsley, onion, garlic, and seasonings. Divide it into portions, place each portion in a freezer-safe zip-top bag, and freeze for up to 3 months. When you're ready to make the dish, thaw the mixture overnight in the refrigerator, then shape and bake as directed.
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