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baked kafta in a pan with a side of rice

Kafta Bil Sanieh (kafta and potato bake)

A Middle Eastern classic dish of kafta (kind of like meatloaf) in a pan topped with potatoes, tomatoes and onions and in a tomato sauce. This is so easy and delicious!
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Course: Main Course
Cuisine: Middle Eastern
Keyword: kafta, meat
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6 people
Calories: 492kcal
Author: Farah Abumaizar


  • 1 lb ground beef 500g
  • 1 lb ground lamb 500g
  • 1 small onion, grated or pulsed in food processor
  • 4 garlic cloves, minced
  • big handful parsley, chopped
  • 3 tsp seven spice or all spice powder
  • 1 tsp cinnamon powder
  • 1/2 tsp cumin powder
  • 1.5-2 tsp salt
  • 1/2 tsp black pepper
  • pinch red chili flakes

For the sauce and assembling:

  • 1/4 cup vegetable oil, or enough to fill a skillet with 1-2 inches of oil
  • 2-3 potatoes, sliced lengthwise
  • 2 tomatoes, sliced
  • 1 large white or yellow onion, sliced into rounds
  • 2 cups water
  • 3-4 tbsp tomato paste
  • pinch seven spices or all spice powder
  • 1-2 tbsp pomegranate molasses


To make the kafta:

  • Add all the ingredients to a large bowl, and mix well until combined. You can use gloved hands or a spoon to mix. I prefer using hands!
  • Stretch the kafta mixture out in an even layer onto the base of a 9x13 pan.

To assemble:

  • Preheat the oven to 350 F (180C), with the oven rack in the middle of the oven.
  • Pre- cook the potatoes. Heat a large skillet with 1-2 inches of vegetable oil it and add the potato slices. Fry for a few minutes a side, until golden brown but not necessarily cooked through. Set aside on to a paper towel lined plate to cool slightly, and pat off any excess oil.
  • Layer the kafta in the pan with potatoes, tomatoes, then the onion slices.
  • Prepare your sauce by whisking together the water, tomato paste, seven spices, and pomegranate molasses. Pour the sauce evenly onto the kafta and vegetable layers. It should be enough sauce to totally submerge the meat mixture and cover the potatoes, some tomato and onion slices may be exposed. If the pan isn't saucy enough, you can add a little extra water.
  • Cover the pan with aluminum foil, and bake for 45-50 minutes. Uncover, and bake an additional 15-20 minutes, or until meat and vegetables are cooked through (I usually test a little piece of the meat with a fork)


For original recipe for kafta, click here.
This is best served with vermicelli rice.
You can add more or less pomegranate molasses, or omit according to preference. 
Don't be scared of how long this is in the oven for. The ground meat cooks very slowly in the tomato broth, and it'll remain juicy.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!


Calories: 492kcal