1. Can I prepare this dish ahead of time?

Yes. You can assemble the entire dish up to 24 hours in advance, cover it tightly, and refrigerate until you're ready to bake.

2. What should I serve with Kafta Bil Sanieh?

This dish pairs well with vermicelli rice, pita bread, a simple Palestinian salad, cucumber yogurt salad, or other fresh vegetable sides.

3. How do I know when Kafta Bil Sanieh is done?

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.

Kafta Bil Sanieh

Name: Kafta Bil Sanieh
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3
Cuisine: Palestinian/Middle Eastern
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

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 1/2 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

Cook Mode Prevent your screen from going dark

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.