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Kafta and potatoes

Baked Kafta with Potatoes (Kafta Bi-Siniyeh)

  • Author: Cosette's Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Lebanese


This simple authentic Lebanese recipe is perfect for a weeknight dinner or an elegant dinner party.



Kafta patties

  • 2 pound ground American lamb*
  • 1 cup diced onion, about 1 medium sized onion
  • 1 cup diced tomato, about 2 medium sized
  • 1/2 cup chopped flat-leaf parsley – about 1/2 a bunch
  • 1 tsp mixed spice – can sub 7 spice or all spice *
  • 2 tsp kosher salt (reduce to 1 tsp for table salt)
  • 1/2 tsp black pepper

Kafta Tray + SauceĀ ingredients

  • 12 completed kafta patties (recipe above)
  • about 2 pounds potatoes – mini yukon gold or traditional Idaho*
  • 1 tsp olive oil
  • 3 large tomatoes, thick sliced (additional cherry tomatoes – optional)*
  • 1 large onion, thick sliced
  • 2 1/2 cups boiling water
  • 2 Tbsp tomato paste
  • 1 tsp mixed spice – can sub 7 spice or all spice
  • 1 tsp paprika
  • 1.5 tsp kosher salt (reduce to 3/4 tsp table salt) adjust to taste
  • 1 tsp black pepper


Kafta Patties

  1. Combine all your kafta patty ingredients into a bowl and using clean hands mix well.
  2. Form your patties about 3″ wide and 1″ thick, should yield 12 patties total with 2 pounds of lamb.
  3. Place your patties on a tray and place under broiler (high) for 5-7 minutes, remove and flip, broil for another 5-7 minutes. Set aside.


  1. If using 1-2″ Yukon gold potatoes (as shown), place on tray drizzle with olive oil and broil just like kafta patties. After 5-7 minutes, shake on tray and roast for another 5-7 minutes.
  2. If using traditional Idaho potatoes, peel and cut potatoes into 3/4″ thick slices. Drizzle olive oil on tray and lay potato pieces flat, broil. Flip after 5-7 minutes and broil backside.

Kafta Tray + SauceĀ ingredients

  1. Preheat oven to 400 degrees F.
  2. Once you have your kafta patties and potatoes broiled, you can begin assembling your kafta tray.
  3. Place your kafta and potatoes on a large tray, mine is 14″ round. If using potato slices, wedge between your kafta.
  4. Next, top each kafta with a tomato slice and finally an onion slice.
  5. To make the sauce, boil 2.5 cups of water (I use the microwave), then add your tomato paste and final spices. You can adjust salt to taste. Pour over your kafta tray.
  6. Cover your tray with foil and bake in a 400 degree oven for 60 minutes.



  • The reason we broil the kafta prior to baking is to release any excess fat from the patties. Be sure to discard the drained fat in the garbage or compost – NOT the sink! I let it sit until it hardens before discarding.
  • Broiling the potatoes ahead of time allows them to par-cook and ensures they are fully cooked when baking.
  • If you do not have fresh tomatoes, you can sub whole canned tomatoes for this recipe.
  • Mixed spice and 7 spice can be found in any Middle Eastern grocery store. You can also find online, click links.

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