One–pan Lebanese Kafta Beef (Printable Format)
Beef kafta, potatoes, and tomatoes simmered with Middle Eastern spices in a flavorful one-pan dish.
# Needed Ingredients:
→ Kafta
01 -
450 g ground beef, 85% lean
02 -
1 1/2 teaspoons salt
03 -
1 teaspoon seven-spice blend
04 -
1/4 cup fresh parsley, finely chopped
05 -
1/2 yellow onion, finely chopped
→ Vegetables
06 -
2 medium Russet potatoes, peeled and sliced into 1.2 cm rounds
07 -
1 yellow onion, sliced
08 -
2 large tomatoes, sliced
→ Sauce
09 -
470 ml strained tomato sauce
10 -
1 tablespoon tomato paste
11 -
1 tablespoon pomegranate molasses (optional)
12 -
1/2 teaspoon ground cumin
13 -
Salt to taste
14 -
Freshly ground black pepper to taste
→ Optional Garnish
15 -
Fresh parsley or thyme, chopped
# Preparation Steps:
01 -
Slice the peeled potatoes into 1.2 cm rounds. In a frying pan, heat vegetable oil over medium-high heat and fry the potato slices until golden brown. Alternatively, air-fry the slices until crisp and cooked through. Set aside.
02 -
Slice the tomatoes and onions into even rounds and set aside for assembly.
03 -
Using a food processor, finely pulse the parsley and half of a yellow onion.
04 -
In a large mixing bowl, place ground beef, the parsley-onion mixture, salt, and seven-spice blend. Mix thoroughly with clean hands until well combined.
05 -
Shape the meat mixture into 1.2 cm thick oblong patties. Neatly arrange the patties in a large, deep skillet or braising pan.
06 -
On top of each beef patty, layer one slice each of fried potato, onion, and tomato.
07 -
In a bowl, whisk together strained tomato sauce, tomato paste, pomegranate molasses (if using), ground cumin, salt, and black pepper.
08 -
Pour the prepared sauce over the layered kafta and vegetables in the pan. Bring to a gentle boil over medium-high heat, then reduce the heat to medium, cover, and simmer for 15–20 minutes until the meat is cooked through and vegetables are tender.
09 -
Garnish with chopped parsley or sprigs of thyme and serve hot directly from the pan.
# Supplementary Details:
01 -
For a lighter variation, opt for air-frying the potatoes instead of deep-frying.
02 -
Pomegranate molasses adds traditional tanginess, but it can be omitted for a milder flavor.