One–pan Lebanese Kafta Beef

One–pan Lebanese Kafta is all about comfort and nostalgia for me. It is a layered bake of juicy beef patties, golden potatoes, onions, and tomatoes, kissed with a fragrant tomato sauce. It makes for a hearty family meal that feels special but comes together in a single pan with minimal fuss.

This recipe was my go to for Sunday lunches when everyone arrived unexpectedly hungry. Seeing everyone dig in always made the kitchen bustle worth it.

Ingredients

• Ground beef eight five percent lean: For juicy but not greasy patties. Use fresh beef for best texture
• Russet potatoes: Firm texture holds up in baking. Opt for medium sized and unblemished
• Seven spice blend: Essential for authentic Lebanese flavor. Find it at Middle Eastern stores or blend your own
• Parsley: Brightens the kafta. Choose flat leaf for best taste
• Onion: Both in the kafta and as a topper. Adds sweetness and depth. Use yellow or sweet onions
• Tomatoes: Adds moisture and balances richness. Vine ripened are best
• Tomato sauce plus tomato paste: For a silky comforting sauce. Look for canned varieties with only tomatoes and a pinch of salt
• Pomegranate molasses: Optional but gives a tangy edge. Check labels for one hundred percent pomegranate
• Cumin: Earthy warmth. Fresh ground will have more aroma
• Salt: Essential for seasoning
• Vegetable oil: Only if frying potatoes. Opt for a neutral kind like sunflower or canola
• Fresh thyme or more parsley: For garnish at the end

Step-by-Step Instructions

Prepare the Potatoes:

Peel potatoes and slice into half inch rounds. Heat vegetable oil in a skillet and fry potatoes in batches until golden brown and crisp. Place on paper towels to drain excess oil. You can also air fry them until light golden if you want a lighter version

Prep the Vegetables:

Slice tomatoes and onions into quarter inch rounds. Set aside for layering later

Make the Kafta Mixture:

Finely pulse half an onion and parsley in a food processor until almost paste like. In a large bowl combine ground beef, parsley onion mixture, salt and seven spice mix with your hands until fully blended. The mix should look slightly sticky and cohesive

Shape and Layer the Patties:

Form the kafta mixture into half inch thick patties. Arrange them in a single layer in a large oven safe pan or deep skillet. Top each patty with a fried potato slice, then layer with a ring of onion and a tomato slice

Mix the Sauce:

Whisk together tomato sauce, tomato paste, pomegranate molasses, cumin and a pinch of salt in a small bowl. For best results strain your tomato sauce to keep it smooth and rich

Simmer Everything Together:

Pour the sauce evenly over the layered patties and vegetables. Place the pan on the stove. Bring to a boil over medium high heat, then lower to medium, cover and let simmer fifteen to twenty minutes until the meat is cooked through and the vegetables are tender and flavorful

Garnish and Serve:

Sprinkle with fresh parsley or a small sprig of thyme. Serve hot with crusty bread or warm rice and a crisp salad

Save it

My favorite part is the aroma as the tomato sauce bubbles and melds with the spices. My eldest always sneaks the crisp potato disks right off the top before the pan even makes it to the table.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. This dish will keep in the fridge for three days and actually tastes even richer the next day. You can reheat individual portions in the microwave or cover the whole pan with foil and warm in a low oven.

Ingredient Substitutions

You can swap ground lamb or chicken for the beef if you prefer a different protein. Sweet potatoes lend a subtle sweetness instead of russets. If you cannot find pomegranate molasses try a splash of lemon juice for brightness though the flavor will shift slightly.

Serving Suggestions

Serve straight from the pan with pillowy pita or over a bed of steamed rice. Add a crisp cucumber and yogurt salad or some pickled turnips to round out the meal. As a side or main course Lebanese Kafta fits right into both festive and weeknight tables.

Cultural Roots

Kafta is a beloved Middle Eastern classic found throughout Lebanon and neighboring countries. Every family has its signature blend of spices and preferred layering. This particular one pan bake has roots in home cooking where everything simmers together to marry the flavors and make cleanup a breeze.

Save it

This dish holds a special place at our table–hearty, nostalgic and so simple to put together. Try it once and it will become a regular on your family menu.

Common Questions

→ What type of meat can be used for kafta?

Traditionally, ground beef is used, but you can substitute with lamb or a beef-lamb mix for richer flavor.

→ Can I bake the potatoes instead of frying?

Yes, sliced potatoes can be baked or air-fried for a lighter option while maintaining a crisp texture.

→ What are Lebanese seven spices?

This blend typically includes cumin, coriander, cinnamon, allspice, cloves, nutmeg, and black pepper.

→ How do I know when the kafta is cooked through?

The beef patties should be firm and the internal temperature should reach at least 160°F (71°C).

→ Is pomegranate molasses necessary?

It adds subtle tartness but can be omitted if unavailable; substitute with a squeeze of lemon for acidity.